Goddess Dressing: Vitamin C and Liver Detox


Goddess Dressing with Dandelion Greens and Baby Romain


Last night I was craving Green Goddess Dressing but, looking over my recipe posting I realized I didn’t have much on hand to make it and I was too hungry to go to the store.  So I searched around and found a recipe using the ingredients I was really wanting to eat; parsley, raw apple cider vinegar and tahini.   I ate mine over dandelion greens, the bitter flavor of the greens goes really well with this dressing.  Dandelion greens are great for supporting your liver and kidneys and the bitter taste encourages the release of digestive enzymes which aid in digestion.  Dandelion is high in Vitamin C, Iron and Calcium.  Parsley is also high in Vitamin C and great for liver and kidney support.  I have been doing a detox diet the past week and I think my liver was asking for more support.  I felt better after eating this light meal and my craving was totally satisfied.  Ah, the power of green food!

Here’s version two, more like the Annie’s Naturals Brand dressing that the San Fran original but just as tasty.


  • 1/4 cup olive oil
  • 1/4 cup toasted sesame oil
  • 2/3 cup tahini
  • 1/4 cup cider vinegar plus 2 Tablespoons or more to taste
  • 2 tablespoons fresh squeezed lemon juice
  • salt, to taste at the end
  • 7 green onions, whole (scallions) or about 1/4 cup chopped white onion
  • 1 tablespoon minced garlic
  • 1 bunch parsley, with stems (this would be about 4 cups chopped)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground black pepper
  • 1/2 cup water (more or less, to taste)


  1. Combine all ingredients except water in a food processor or blender, blend well.
  2. Add water a little at a time, until the dressing reaches your desired consistency.  Taste and add more vinegar, salt, pepper, whatever you think it needs!
  3. Store refrigerated, 3-4 weeks.




The Original Green Goddess

I love green goddess dressing.  I first encountered it while working in the Kirpalu kitchen as a teenager.  It was that job that lead me to a vegetarian diet.  There were so many great things to eat, including big salads topped with goddess dressing, that I didn’t miss eating animals at all.  This recipe was created by chef Philip Roemer at the Palace Hotel in San Francisco.

He came up with the recipe in 1923 for a banquet at the hotel honoring actor George Arliss, the lead in William Archer’s play “The Green Goddess.”  Here’s the original recipe, along with some tips for making it awesome!

Green Goddess Dressing gets some of it's color from Vitamin C rich Parsley

The secrets

Tarragon: There’s a double dose of this herb, not only from the fresh leaves, which when mixed with parsley gives the dressing a vivid green color, but in the vinegar that’s flavored with the herb.

The greens: Escarole, romaine and chicory are strong-flavored greens that complement and stand up to the bold flavor of the dressing.

Wooden bowl: The salad should be tossed in a wooden bowl, which is rubbed with garlic before the greens and dressing are added; giving just a fresh hint of garlic.

Green Goddess Dressing

Makes 4 generous cups

There are many versions of Green Goddess dressing, including some that call for avocado, additional herbs and different vinegars. This is the original version from San Francisco’s Palace Hotel chef Philip Roemer.

  • 8 to 10 anchovy fillets
  • 1 green onion
  • 1/4 cup minced parsley
  • 2 tablespoons minced tarragon
  • 3 cups prepared mayonnaise
  • 1/2 cup tarragon vinegar
  • 1/2 cup finely snipped chives
  • — Romaine
  • — Escarole
  • — Chicory
  • 2 peeled garlic cloves, smashed
  • — Chicken, crab or shrimp, optional garnish

Instructions: Mince anchovies with green onion; transfer to a bowl. Add parsley, tarragon, mayonnaise, tarragon vinegar and chives; mix well. The dressing can be made ahead.

Just before serving, clean and cut romaine, escarole and chicory into bite-size pieces. Rub a wooden bowl with the garlic cloves, then add greens and toss with enough dressing to coat. If desired, garnish with chicken, crab or shrimp.

Any extra dressing – which can also be used as a dip for raw vegetables – will keep for up to a week.

Per tablespoon: 77 calories, 0 g protein, 0 g carbohydrate, 8 g fat (1 g saturated), 6 mg cholesterol, 79 mg sodium, 0 g fiber.

If you want to see the original post, you can find it HERE! Written by Michael Bauer,  The (San Fran) Chronicle’s restaurant critic. E-mail him at mbauer@sfchronicle.com, and go to insidescoopsf.com to read his blog.

Also, if you are interested in reading about experiments with a plant based diet you should read THIS blog post.  Just goes to show that more and more ‘average American’s’ are adopting a healthier, more planet friendly diet and seeing huge benefits from doing so!


Raw Collard Green Salad with Romano and Walnuts

The main ingredients: Collards, grated Romano and walnut pieces, yum!

Raw Collard Green Salad

Serves 1-2 people as a main course or 3-4 people as a side.  I admit to eating this whole salad all by myself after an epic and hilly run!  Takes about 20 minutes to make.

Ingredients: all organic, always!

One bunch collards, ribs removed and sliced into thin strips

Handful or two of walnut pieces

Grated Romano cheese, about  1/3 of a cup

Optional: if you want to make this a more complete meal add some chicken pieces, a can of high quality tuna, kidney beans, tempeh or a couple of sliced hard boiled eggs

For the dressing:

¼ cup walnut or extra virgin olive oil or a mix of the two

1 Tablespoon balsamic

1 Tablespoon dijon mustard

2 teaspoons raw apple cider vinegar

Salt and ground black pepper to taste

1-2 cloves of garlic pressed (if you don’t have a garlic press you can mash the cloves with a fork)

Removing the ribs from the collard leaves.

The Procedure:

In your large salad bowl add all of the dressing ingredients and whisk to combine.

Add the thin sliced collards and toss to coat.

Top with walnut pieces and the Romano cheese.  Toss again.  If you want to add any protein, now’s the time.  Reserve a little grated cheese and few walnut pieces to add to the top for a pretty presentation.

You can eat immediately or you can let it sit out for an hour or overnight in the fridge.  The longer it sits the softer the collards will be and the more the flavors will meld.  This is a great salad to make ahead or if you love to have leftovers for lunch the next day!

Ready to eat!

Next Newer Entries