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, and go to 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!