Sometimes you find treasures where you least expect them. Recently I went to a wedding at the opulent Palace Hotel in San Francisco. While roaming around the hotel lobby, I noticed a little museum space, with vintage photos of the hotel from 100 years ago. One of the photos featured the green goddess salad dressing served with lettuces on fine China. This dressing was created at this hotel 100 years ago, and they were celebrating the anniversary of this now globally popular dressing. I decided at that moment to get my hands on the secret recipe–which I will share with you in today’s blog!
Green Goddess dressing, with its distinctive creamy texture and vibrant green color, has become a beloved staple in kitchens worldwide. A versatile and flavorful dressing, it’s used in a variety of dishes—from salads to sandwiches, and even as a dip. The dressing’s creation is closely tied to the history of the Palace Hotel in San Francisco, where it was first introduced in the 1920s.
The creation of Green Goddess dressing is often credited to the culinary team at the historic Palace Hotel in San Francisco, where the dressing was first served in 1923. The Palace, known for its luxury and grandeur, was a popular gathering place for elite socialites, actors, and dignitaries during the early 20th century. It was within this glamorous setting that the dressing was born.
Legend has it that Green Goddess dressing was created by the hotel’s executive chef, Philip Roemer, who was inspired by a culinary challenge. Chef Roemer was tasked with creating a special dressing for a new dish to be served at a banquet honoring the well known actor at the time George Arliss, who was starring in the play The Green Goddess. Roemer, seeking to honor the actor’s name and the theme of the play, crafted a dressing that was as striking in color as it was in flavor. The result was a creamy, herb-infused concoction with a bold green hue—aptly named “Green Goddess.”
The dressing quickly became a favorite at the Palace Hotel, where it was served over a variety of salads and even used as a dip. The Green Goddess salad, typically composed of mixed greens, avocado, and hard-boiled eggs, was one of the signature dishes on the menu and helped cement the dressing’s popularity.
After its debut at the Palace Hotel, Green Goddess dressing gained widespread popularity, first across the United States and then globally. In the 1940s and 1950s, the dressing became a household name as it was packaged commercially and sold in bottles by companies like Ken’s Steakhouse and Wish-Bone. Its rich, creamy texture and herby, tangy taste made it a perfect addition to not only salads but also sandwiches, vegetable platters, and even as a topping for grilled meats and seafood. Today it remains as the perfect condiment for the Mediterranean diet.
The Green Goddess dressing’s appeal was in bringing a refreshing burst of flavor to virtually any dish. Its vibrant green color and complex flavor profile—from the savory umami of the anchovies to the fresh, aromatic notes of herbs—made it stand out among other dressings like ranch or thousand island. The dressing was a symbol of luxury and refinement, a fitting reflection of its origins in one of the most opulent hotels in the world.
The Palace Hotel’s Signature Avocado Toast With Green Goddess Dressing
Today, you don’t have to live a life of luxury to enjoy this dressing, which is luxurious in its flavor and texture. I paid close attention to Chef David at the Palace hotel, who taught me how to make the dressing without measurements. However, I observed very attentively so I could pass the most accurate dressing onto you so you can enjoy it too! Check out my new video on how to make this dressing below:
GREEN GODDESS SALAD DRESSING
Ingredients:
- 1 cup mayonnaise (use a good-quality, full-fat mayonnaise for the best flavor)
- 2 tablespoons chopped chives (adds mild onion flavor)
- 1/4 cup chopped fresh tarragon (this is a key herb for the signature taste)
- 1/4 cup chopped fresh parsley (adds the fresh herbal note)
- 2 tbsp finely chopped green onion
- 2 cloves garlic minced and marinating in olive oil
- 2 fillets of anchovies, or 1 tbsp anchovy paste for that umami flavor
- 2 tbsp tarragon vinegar (basically a bunch of tarragon in white wine vinegar)
- Salt and pepper to taste
- (optional buttermilk if you like your dressing on the thin side–but this is not in the original recipe)
Instructions:
- Combine the base: In a medium bowl, combine the mayonnaise, chives, tarragon, parsley, and green onion. Combine well.
- Anchovy and garlic: Add the anchovy fillets (or paste) and minced garlic. You can use a fork to mash the anchovies into a paste before adding to the mix.
- Season: Stir in the tarragon vinegar, salt, and pepper. Taste and adjust the seasoning as needed.
- Thin the dressing: this is a very thick dressing. If you want to thin it out, many recipes on the web call for adding buttermilk. Add a little at a time until you get the desired consistency
- Chill: Let the dressing sit in the fridge for at least an hour (overnight is best) to allow the flavors to meld together.
Serving Suggestions:
- Serve the Green Goddess dressing over crisp salads, like a wedge or butter lettuce
- Use as a topping for avocado toast and garnish with picked red onions
- Use it as a dip for vegetables or as a topping for grilled salmon, chicken breast, or roasted potatoes.
- This is great drizzled over roasted vegetables like zucchini or asparagus
- Use instead of mustard and mayonnaise for your sandwiches, especially tasty with turkey or tuna or even chopped egg
This dressing is meant to be creamy, tangy, and herbaceous, with a slight umami boost from the anchovies. The tarragon is crucial to the original flavor profile, so don’t skip it! Enjoy the rich taste of this San Francisco classic.
Love this! 💚💚💚💚💚