• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cupboard Collective - Chez Nous
  • Home
  • About Chez Nous
  • Recipes
    • Appetizers
    • Baking & Desserts
    • Breakfast
    • Canning and Preserving
    • Casseroles
    • Homemade Staples
    • Meat
    • Poultry
    • Salads
    • Sauces
    • Seafood
    • Skillet Dinners
    • Soups and Stews
    • Vegetables
  • Local Producers
  • Retail Therapy
    • Cookbooks I Love
    • Kitchen Appliances
    • Kitchen Tools
    • Kitchen Linens
    • Thrive Market
  • Contact Page
menu icon
go to homepage
  • About
  • Recipes
  • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Salads

    Classic Green Goddess Dressing

    Published: Jul 29, 2020 · Modified: Jun 26, 2024 by Tammy Circeo · This post may contain affiliate links · 3 Comments

    Yum
    Jump to Recipe Print Recipe

    Although Green Goddess Dressing has been around for about a hundred years, I haven't been familiar with it until recently. And I wonder where it has been all my life! Oh that's right ... I'm a Classic-French-Vinaigrette-on-Green-Salad kind of gal. But there are some salads that benefit from the flavors of a Green Goddess, for sure. In fact, check the end of this post for other ideas of foods to eat this dressing with. It's supremely versatile!

    Jar of Green Goddess Dressing

    Why is called Green Goddess?

    First of all ... because it is literally green from all the herbs! But why the "Goddess" part? Keep reading.

    Ingredients laid out for Green Goddess Dressing

    The Green Goddess Salad Dressing was created at San Francisco’s historical Palace Hotel in the 1920s. The hotel’s executive chef, Philip Roemer, named the dressing for English actor George Arliss (1868-1846), who stayed at the hotel during the time he performed in the play called The Green Goddess. Et voila!

    As a matter of trivia ... this play was considered the best play of the 1920-21 Broadway season and it later became one of the earliest talking movies in 1930.

    All the ingredients in the blender

    How to make Classic Green Goddess Dressing

    There are lots of recipes for Green Goddess Dressing. Some newer ones call for yogurt, but the more traditional have a mixture of mayonnaise and sour cream. There's also debate about using chives or green onions. Or tarragon vinegar instead of fresh tarragon. Some quirky recipes even call for avocado and spinach!

    I tend to be a traditionalist so this recipe is close to what the original intended. And it's delicious!

    It couldn't be more simple than putting all of the ingredients into a blender jar. There's mayonnaise, sour cream, lemon juice, anchovies (use paste or jarred), garlic, and lots of herbs. Traditionally, the herbs are chives, tarragon, and parsley.

    Ways to serve

    Of course, Green Goddess Dressing is wonderful on salad, but it can also be served with crudites, grilled meats, fish, fried oysters, french fries ... just about anything you want to dip in a sauce or cover with a sauce can be complemented by the Green Goddess. And may I add ... "should be"?

    Recipe

    Green Goddess Dressing-square crop

    Classic Green Goddess Dressing

    Tammy Circeo
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Salad, Sauces
    Cuisine American
    Servings 2 cups

    Ingredients
      

    • ¾ cup sour cream
    • ¾ cup mayonnaise
    • 2 teaspoons anchovy paste or 3 tinned anchovy fillets
    • 1 small garlic clove
    • ½ cup fresh Italian parsley chopped
    • ¼ cup fresh tarragon chopped
    • 3 Tablespoons fresh chives chopped
    • 2 Tablespoons lemon juice from 1 lemon
    • ½ teaspoon salt
    • ¼ teaspoon black pepper

    Instructions
     

    • Place all the ingredients in the jar of a blender and process until smooth, 30-45 seconds.
    • Serve as a dip, drizzle over grilled meats, stir into a potato salad, or toss with salad greens.

    Notes

    It is important to use organic herbs. Herbs absorb so much not only through the roots, but also through the leaves. Pesticides have no place in this dessert or in your body! 
    I know. I know. Anchovy paste or anchovies ... To be fully honest, it's a form of salt and flavor (umami) and you'll never taste "FISH". So get over your aversion, add it, and enjoy a full tasting salad dressing. 
    Keyword dressing, green goddess, salad dressing
    Yum

    More Recipes for all kinds of salads

    • Cantaloupe Salad with Prosciutto & Mozzarella on a white French platter with a vintage silver serving spoon.
      Cantaloupe Salad with Prosciutto & Mozzarella
    • Two plates of Parmesan Crusted Chicken with Caesar Salad and cutlery beside
      Parmesan Crusted Chicken with Caesar Salad
    • Roasted Delicata Squash Salad on a platter with serving tools beside
      Roasted Delicata Squash Salad
    • Classic Cole Slaw in a square turquoise bowl with a silver spoon beside.
      Classic Cole Slaw

    About Tammy Circeo

    Reader Interactions

    Comments

    1. Robin

      October 03, 2024 at 5:51 pm

      5 stars
      I love this recipe. And for your readers, here is why Green Goddess Dressing was developed: he Green Goddess Salad Dressing was created at San Francisco’s historical Palace Hotel in the 1920s. The hotel’s executive chef, Philip Roemer, named the dressing for English actor George Arliss (1868-1846), who stayed at the hotel during the time he performed in the play called The Green Goddess. Et voila!

      As a matter of trivia ... this play was considered the best play of the 1920-21 Broadway season and it later became one of the earliest talking movies in 1930.

      Reply
      • Tammy Circeo

        October 07, 2024 at 11:17 am

        Thank you, Robin! And thank you for confirming the history as I included it in the body of the post. I love the history of recipes!

        Reply
    2. GRACE KENG

      August 20, 2023 at 9:33 am

      5 stars
      Looks great saw it in tv

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    logo
    Food Advertisements by
    Headshot of Tammy.

    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

    More about me →

    logo
    Food Advertisements by

    Popular Recipes

    • Chicken with Tomato Tarragon Sauce in a braising pan.
      Chicken with Tomato Tarragon Sauce
    • A white platter full of Basil Parmesan Roasted Potatoes
      Basil Parmesan Potatoes & Garlic Aioli
    • Serve Saltimbocca alla Romana on a beautiful platter with fried sage leaves to garnish
      Saltimbocca alla Romana
    • A vintage platter filled with Oven Roasted Okra Pods
      Oven Roasted Okra Pods
    logo
    Food Advertisements by

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Photos & Recipe Sharing
    • Commenting Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Tammy Circeo