My June presentation “Created in San Francisco” was so successful, we decided to turn it into a monthly newsletter column. Each month, I’ll give you a locally created recipe and the story behind it. If you have any local food stories or recipes to share, please email them to firstname.lastname@example.org.
This month’s selection is Green Goddess dressing, which I served at the June meeting. Created at the Palace Hotel by Chef Philip Roemer in the 1920s, Green Goddess dressing was a tribute to actor George Arliss who starred in the William Archer play The Green Goddess, which had a successful run in San Francisco. The hotel still serves the dressing in the Garden Court Restaurant on its legendary seafood salad. It was also served at the San Francisco restaurant Salmagundi (where I would make it five gallons at a time), and in the early 1970s, Seven Seas created a bottled version. Kraft Foods now owns Seven Seas, and the dressing can be hard to find. It is still made in limited quantities, although the company has been purchased by Kraft Foods.
Original Palace Hotel Green Goddess Salad Dressing Recipe
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup snipped fresh chives or minced scallions
- 1/4 cup minced fresh parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon white wine vinegar
- 3 anchovy fillets, rinsed, patted dry, and minced
Salt and freshly ground pepper to taste
Place all ingredients into a blender or food processor and blend until smooth. I found that it tastes better and isn’t so thick if you increase the lemon juice and vinegar to ¼ cup each. Also, the flavors are enhanced if it’s refrigerated overnight.