“The Green Goddess” was the name of a play written in England. While touring the United States in the mid twenties, the lead actor, George Arliss, stayed in the Palace Hotel in San Francisco. The chef there, Philip Roemer, created this “impromptu” for him, naming it after the play.
The dressing became very popular, and stayed that way from its inception until the mid-sixties. My version is not the original, but an adaptation refined by several sources from the thirties and forties, as well as by experience.
It will work well anywhere "herbaceous and creamy" are desired; and -- in case it needs saying -- on just about any fresh, green salad; but if you want to eat it the way most people did “back in the day,” you’ll build your salad around iceberg lettuce. I usually use a “spring mix,” romaine, Bibb, or arugula. But “one never know, do one?”
GREEN GODDESS DRESSING
(Enough to dress 8 large appetizer or side salads)
• 10 anchovy fillets (about - depends on the anchovies), or 1 can flat fillets of anchovies
• 1 tbs anchovy oil (optional)
• 1 cup mayonnaise
• ½ cup sour cream or creme fraiche
• 1 tbs fresh lemon juice or 1 tbs rice vinegar
• 1/4 cup minced parsley
• 2 tbs minced fresh garlic chives, or “regular” chives
• 1 tbs minced scallion tops
• 1 tbs minced fresh tarragon or basil
• 1 clove minced garlic (if using regular chives)
• 1 tsp Worcestershire sauce (optional)
• Salt, a little Pepper
If using dried anchovies, soak them in extra virgin olive oil, to soften them and remove some of their salt for half an hour.
Remove the anchovies from the oil or from the can, put them on your board and mince them. Remove to a mixing bowl, and, if you like anchovies, add a tbs of the softening oil, or the oil from the can.
Add the mayonnaise and sour-cream and use a fork to combine well.
Add the vinegar or lemon juice, and beat it in completely with your fork. Note that vinegar is slightly smoother, lemon juice slightly more lively. The dressing should be very smooth.
Add the minced herbs and garlic (if using) and stir them in. If you like, you may splash in some Worcestershire sauce as well. Taste and adjust for salt and a bit of (freshly cracked) pepper.
Allow the dressing to sit for at least two hours so the flavors can marry and the herbs color the dressing. Overnight is better.
The dressing will keep for nearly a week in the refrigerator. The recipe may be multiplied as many times as you like to make any desired quantity.
PS. This recipe is original to me. You have my permission to copy and share it, but only with attribution.
Edited by boar_d_laze - 10/29/11 at 8:16am