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.
Spice Islands
- Add lemon juice to cream, then mix other ingredients.
- Superb on broccoli or asparagus.
- Serves 8.
Kitchen Helper 2
Whisk
Large Mixing Bowl
Salad Shaker