Before there was Caesar, before there was Ranch, before there was Balsamic Vinaigrette, there was Green Goddess salad dressing.
Green Goddess salad dressing was one of the most popular salad dressings in the United States at one time. The story goes that Green Goddess salad dressing originated at the Palace Hotel in San Francisco in 1923. There was a hit stage play in town at the time, and the dressing was created in honor of the play and actor George Arliss (who was later nominated for an Oscar for reprising his stage role on film).
While there are many green items in Green Goddess salad dressing, the actual color comes from adding food coloring to give it a green hue. I can recommend this recipe for any family cookbook:
Green Goddess Salad Dressing
2 cups mayonnaise
1 cup sour cream
6 anchovy fillets, drained & minced
3 green onions, chopped
½ cup fresh parsley, chopped
2 teaspoons chopped fresh chives
2 garlic cloves, crushed
1 teaspoon lemon juice
1 tablespoon white wine vinegar (tarragon vinegar preferred)
1 teaspoon chopped fresh tarragon (or ½ teaspoon dried)
Salt and pepper to taste
Green food coloring (drops for desired hue)
Mix all Green Goddess salad dressing ingredients together in a food processor or blender. Refrigerate until ready to serve, and pour over favorite salad or greens. (If you’d rather have your Green Goddess salad dressing a bit sweeter, add 1 teaspoon granulated sugar and some chopped fresh mint to taste.)
I especially like to use Green Goddess salad dressing as a party dip, which is great for the upcoming holidays.