Green Goddess Dressing

The classic Green Goddess Dressing

Three variations of the Green Goddess Dressing appear on one typed recipe card from the San Francisco collection. One version of the recipe is the one “as created by Chef Phillip Roemer of The Palace Hotel, San Francisco, in the 1920’s”, the other from the West Coast Cookbook, and the last from Spice Islands. It is very interesting to see three different versions of the Green Goddess Dressing on one card.

Each of the three recipes use anchovies or anchoy paste, mayonnaise, tarragon, parsley, onion, and vinegar; so the recipes are similar each with its own unique twist and flavor.

Try all three and let us know which one is your favorite.

Green Goddess Dressing

A vintage typed recipe card for three version of Green Goddess Dressing, one from Chef Philip Roemer of the Palace Hotel, one from the West Coast Cookbook, and one from Spice Islands.

Print Recipe

Ingredients

Chef Philip Roemer of the Palace Hotel

garlic or garlic-flavored oil
8-10 fillets of anchovies
1 piece young onion
parsley
tarragon
3 cups mayonnaise
tarragon vinegar
chives

West Coast Cookbook

8-10 fillets of anchovies
1 green onion
1/4 cup minced parsely
2 tbsp minced tarragon
3 cups mayonnaise
1/4 cup tarragon vinegar
1/4 cup finely cut chives
garlic

Spice Islands

garlic
1 cup mayonnaise
1/2 cup heavy cream
1 tbsp lemon juice
2 tbsp tarragon
2 tbsp garlic
2 tbsp eschalot vinegars
1 tbsp anchovy paste
1/3 cup finely chopped parsley
1/4 cup finely chopped onion

Method

Chef Phillip Roemer of the Palace Hotel

Rub a 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, chipped fine with three cups of mayonnaise; add a little tarragon vinegar and finely cut chives.
Cut romaine, escarole, and chicory. Mix all together and serve with one tablespoon of dressing for each serving.
West Coast Cookbook
Mince 8 to 10 fillets 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 cup finely cut chives. Mix in a bowl that has been rubbed with garlic.