Whatever happened to Green Goddess Dressing? [moved from General Topics]
- chef chicklet Jan 1, 2007 06:23 PM
I'm searching my cookbooks for something to inspire me for dinner tonight and stumbled across a recipe for Green Goddess Dressing. I've lived in Northern CA for most of my life and back in the 70s Green Goddess dressing was so popular.
What happened to it? I use to love that stuff!!!
It just went out of fashion. People got into Balsamics and others and it fell by the wayside. I do have a good recipe I can paraphrase if you are interested. I served it up as a sauce for poached salmon at a party once and people really liked it. All were askign what it was and for a recipe. They were really surprised when I said it was a homemade Green Goddess.
Here's a recipe I have:
Green Goddess Buttermilk Dressing
1/3 c. buttermilk
1/4 c. sliced green onions
1/4 c. chopped parsley
1/4 c. chopped watercress
2 t. lemon juice
1/2 t. dry tarragon
1/2 t. anchovy paste
1/2 c. regular or reduced fat mayonnaise
salt and pepper
In a blender or f/p, combine buttermilk, onions, parsley, watercress, tarragon, lemon juice and anchovy paste. Whirl until herbs are finely chopped. Add mayo, whirl just until blended. Season with s&p. If made ahead, cover and refrigerate for up to 10 days. Makes about 1 cup.
Okay try this one. It is very fresh and uses no dry herbs. I really cannot abide the taste of dried tarragon.
Combine in a food processor, 1 C. real mayo, homemade is best with 1 C. sour cream and add 1 2 oz. can anchovies, 1 Tbs, lemon juice, 3 Tbs. Tarragon vinegar, 2 tsp. chopped fresh tarragon, 3 Tbs. chopped fresh chives, 1/2 C. chopped flat leaf parsley, 1/2 tsp kosher salt and some freshly ground black pepper. Process until smooth and well combined. Chill before serving
Okay here is the one I found:
1 cup of mayo
1 clove of garlic
1/2 tsp dry mustard
1 tsp worcestershire sauce
1 tsp anchovy paste
3 tsp finely chopped shrimp
1 hard cooked egg finely chopped
Blend garlic, salt, dru mustard, worcestershire sauce and anchovy paste. add mayonaise, shrimp, egg and mix well
is there avocado in it??
it looks like it is missing buttermilk and tarragon....
Now I'm not certain if this is the one I remember, all I know is I sure enjoyed the heck out of those salads back then and I'm hoping to bring back a good dining memory.
If I hit on a good one, I'll be sure to let you all that are interested know!
How can these recipes be SO radically different?
They both sound delicious but Candy uses anchovies, Chez Panisse's has avocado. I think Saveur had yet another recipe, but I can't find it right now.
I understand the origin of this dressing is California and that it is pale green from herbs. I love the stuff. A real American classic.
I'd prefer not to buy pre-made or even spice mix. I'm definitely with Candy on fresh herbs for things like this, especially dried tarragon (ick).
Who knows more?
re: chef chicklet
I cannot imagine avocado in it, but the dressing on avocado would be delicious.
Another old recipe whic claims to have been created at the Palace Hotel in San Francisco says to use 8 anchovy fillets, 2 scallions chopped fine, 1/4 finely chopped flat leaf parsley, 1.5 Tbs. finely chopped fresh tarragon, 2 C. mayo Fold that all together annd then fold in 2 Tbs. tarragon vinegar and 3 Tbs. fiely chopped chives.
James Beards recipe also credits the Palace Hotel and said it is named for a movie starring George Arliss
His variation calls for 10 anchovy fillets, 1 green onion finely sliced, 1/2 C. finely chopped parsley, 2 Tbs. minced fresh tarragon, 1/4 C. minced chives, 3 C. mayo and 2 Tbs. tarragon vinegar.
I guess no avocado in the dressing it would not be traditional. Can't see the need anyway. The stuff is delicious without tampering.
I just pulled out my copy of Helen Evans Brown's West Coast Cookbook orig. published 1952 and republished in 1991 for the Knopf America Cooks series. Her recipe is also suposed to com e directly from the chef at the Palace. It is a combo of the 2 above 8-10 anchovies etc.
She does make notes that "there is a growing tendency to add sour cream...as there is to everything" and adds if you want to do that cut back on the mayo.
She also had a variation that did not vary much, 1 C. mayo, 1/4 C. minced parsley, 1/4 C. tarragon vinegar, 2 tsp. minced fresh tarragon, add 4 minced anchovies or 2 tsp. anchovy paste, add 2 tsp. minced chives or green onion and thin with a bit of cream if necessary.
I am convinced. No avocado, no buttermilk, no worcestershire, no mustard, no shrimp, no mustard.
All recipes suggest that it be served with Romaine or seafood. I know it is great with either and I might be tempted to dress a seafood or crab salad with avocado with it.
A short history of, scroll 3/4 of way down:
From the 1975 JofC - paraphrased:
1 c mayo
1 garlic clove, minc
3 anchovy fillets, minc
1/4 c chives or green onions, finely minc
1/4 c parsley, minc
1 Tb lemon juice
1 Tb tarragon vinegar
1/2 tsp salt, pepper to taste
1/2 c sour cream
From what I remember of what my Grandmother told me (who lived in the Bay Area from 1906-1996, Green Goddess was not only a dressing but a salad as well. Perhaps the Avocado was originally in the salad itself, but later was transfered (in some recipes) to the dressing. Can anyone confirm this?
I first ate at the Palace Court in 1952, but things have changed since then. There were two salads that used the same dressing: the Green Goddess Salad and the Palace Court Salad. I forget which was which, but one was iceberg lettuce tossed with bay shrimp and the dressing, garnished with hard boiled egg and tomato...a slice of avocado could have been included. The second (my favorite) was a large artichoke bottom with bay shrimp in the dressing, mounded on a bed of lettuce. I know (from a TV show) that dietary modifications have been made at the Palace Hotel, but it is basically the same. The original dressing was mayo, heavy cream (I substitute sour cream), tarragon, tarragon vinegar, anchovies and green onions. I shudder when I think of bottled GG dressing...almost a culinary heresy. Its freshness was the secret. I make a similar salad, substituting an avocado for the artichoke.
re: Melanie Wong
The chef was interviewed on a TV show and pointed out many innovations in the salad, including use of dungeness crab. Somehow, the tiny bay shrimp and disgustingly caloric dressing seem authentic...all else is a compromise. Actually, a generous heap of fresh crab would justify the price. Did you find out which salad was which? I think the "Green Goddess" might be the tossed lettuce type. Great salad.
Here's the link for the pdf lunch menu ,
It's called the Signature Palace Dungeness Crab Salad with tomatoes, green beans and green goddess dressing. I think it would have lettuces as a base.
At 10:30am the Garden Court was showing at its finest. We had morning sun in SF (!) and it was streaming through the glass panes to show off the room beautifully. It was as gorgeous as I've ever seen that very special space. Many tourists having their picture taken there and business people having meetings over coffee.
re: Melanie Wong
I suppose giving the ingredients only without proportions would not be infringing... there are enough variations above to figure out what proportions would be right. There was the standard harsh admonishment statement at the bottom of the message about sharing the information contained.
Fresh Minced Tarragon
quite a bit of Fresh Minced Parsley
a little bit of White Onion, chopped
The total is about 3-4 cups of dressing.
Thanks for posting this and the email. The two egg yolks and all the ingredients except the 2 3/4 cups of olive and salt & pepper are combined in a blender. Then drizzle in the olive oil, as you would for making mayonnaise, to emulsify and form the sauce. Add salt & pepper to taste.
Not all that green but equal parts mayo/green onion dip/seems to have the closest flavor. If too stiff add oil and vinegar. Sugar to taste. perhaps green food coloring will turn it green with envy.
Sorry, I am a toss together receipe person, rarely using measuring cups.
PS: Green onion dip (or chive dip) is the sour creamed potato chip dip. It is my cheat in stroganoff.
Just pulled out San Fracisco a la Carte, the Junior League cookbook, copyright 1979. Their version:
1 3/4 c mayo
1/4 c sour cream
6 to 8 anchovy fillets, mashed
3 T minced fresh tarragon leaves
2 T minced fresh chives
1 T chopped fresh parsley
1/4 C tarragon vinegar
1 clove garlic, minced
Everything is shaken well in a jar to blend, left to stand for at least an hour to allow the flavors to blend. Will keep for several days in fridge.
Guess Alice Waters went too far afield on this one with the avocado inclusion.
All the other recipes seem to track with pretty much the same ingredients, varying only in the proportions.
I practically lived on salad with green goddess dressing in the 70s I loved it. I never made it, but would always have it for lunch or when out to dinner. I can't wait to get to the store to get the herbs and try recreating this.
And it will be wonderful on poached cold chicken, salmon and inside my beloved pita pocket filled with tomatoes and all the crunchy veggies, and sprouts.
Thanks for helping me with finding recipes for this delightful dressing!!!
I have been searching for the Seven Seas bottle version for years....did they recently bring it back? It's been at least 15 years since I've seen it on the market shelves.....I have this awesome taco salad recipe that includes Nacho Cheese Doritos and Seven Seas Green Goddess dressing. I love that stuff.
Okay I just checked out the Kraft website (they own Seven Seas brands) and the product is not available nation wide......but you can get it on eBay. Go figure!
If your friends like it too -- heck, it's not like it spoils -- you can get 6 bottles for $17 at Amazon.
Shipping might add another $10 or so. Depends on how bad you want it.
EDIT: If you sign up for a free trial of Amazon Prime, shipping's free. Now THAT's a bargain.
I admire all of you that go through the hard work to make this dressing from scratch. However, just to add to this, In Oklahoma, Wal-Mart doesn't carry Green Goddess, However Albertsons does carry the original Seven Seas Green Goddess, and it makes that Taco Salad Recepie just as good as it did when I was a kid.
When I was a kid when we would get the rare treat to go out to eat, I would ask for Green Goddess dressing, and the server would look at me like I was crazy...
Green Goddess was my favorite, and I see the Seven Seas brand in stores still. Nowdays I prefer Ranch, or my homemade 1000 Island.
This is Ina Gartens recipe -
1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)