California Heritage Cookbook

Green Goddess dressing, a true California classic, is a versatile addition to any kitchen. In 1923, Chef Philip Roemer created this dressing to honor an actor starring in the play “The Green Goddess.” 

The easy-to-make dressing, with its creamy texture and subtle sweetness, should be prepared a day in advance to allow the flavors of the herbs to ‘marry’ to each other. This vibrant, herbaceous dressing can elevate the flavor of any holiday dinner, especially when served over crisp butter leaf, romaine, and endive lettuce. But don’t limit its use to just salads-it’s a delicious dip for fresh vegetables or a flavorful spread for sandwiches. 

One of my fondest memories of Green Goddess dressing is the time I gifted a batch to Tina Barber, a co-worker in the City of Riverside Parks and Recreation Department. It was a going-away gift to celebrate Tina’s new job, a step towards bigger and better things. I presented her with a simple mason jar filled with the dressing, wrapped in a brown paper bag. As she opened her gift, I noticed a few curious glances from other co-worker. Yes, it might seem unusual to gift a jar of green dressing, but as Tina picked up the jar ad realized it was a batch of her favorite dressing she he expressed her heartfelt thanks, that makes me smile to this day

Ingredients

• 1 ½ T Minced Scallions
• 2 T Minced Parsley
• 1T Minced Tarragon or ½ t dried
• 1T Snipped Chives
• 1T Fresh Lemon Juice 
• 2T Tarragon Vinegar
• 2T Heavy Cream
• 1 Chopped Anchovy Fillets (or ½  teaspoons)
• 1½ C Mayonnaise (it’s ok to use half Greek yogurt and half mayo to cut down on the fat)

Directions

• In a blender, place the lemon juice, tarragon vinegar, heavy cream, scallions, parsley, tarragon, chives, and anchovies.  Pulse 15 times.
• Add mayonnaise and pulse 15 times. 
• Place into a covered container, refrigerate for 1 hour.