Three variations of the Green Goddess Dressing “as created by Chef Phillip Roemer of The Palace Hotel, San Francisco, in the 1920’s” were on a card found in this collection from San Francisco. Very interesting to see three different versions of the Green Goddess Dressing on one card.
Chef Phillip Roemer’s Green Goddess Dressing
Rub bowl with garlic or use a little garlic-flavored oil.
Mix 8 to 10 fillets of anchovies, 1 piece of young onion, and a little parsley and tarragon leaves, chopped fine, with 3 cups mayonnaise; add a little tarragon vinegar and finely cut chives. Cut romaine, escarole, and chicory. Mix all together and serve. 1 tablespoon dressing for each serving.
West Coast Cookbook
Mince 8 to 10 fillet of anchovies with 1 green onion, add 1/4 cup minced parsley, 2 tablespoons minced tarragon, 3 cups mayonnaise, 1/4 cup tarragon vinegar, and 1/4 finely cut chives. Mix in a bowl that has been rubbed with garlic.
1 cup mayonnaise
1/2 cup heavy cream
1 tablespoon lemon juice
2 tablespoons tarragon
2 tablespoons garlic
2 tablespoons eschalot vinegar
1 tablespoon anchovy paste
1/3 cup finely chopped parsley
1/4 cup finely chopped onion
Add lemon juice to cream, then mix other ingredients.
Superb on broccoli or asparagus. Serves 8.