Green Goddess Dressing Recipe

Green Goddess dressing can be traced back to 1923 when it was adapted from an original recipe dating back to the 1600's.  It was created and named in honor of a play by the same name featuring the actor George Arliss and enjoyed a revival in popularity in the 1970's when the dressing maker 7 Seas re-introduced it to the American market.  As with most things culinary it has been on a roller coaster ride of popularity tempered with indifference ever since.

George Arliss

 It's coming back into vogue right now with a couple of organic dressing makers having varieties of it but the ingredients list has changed drastically over the years into something that just no longer resembles the original.  So the quest was on.  I searched for an original recipe and found that while many claim to be original they can cannot prove it as the original seems to have been lost to history.  Finally I found this incarnation which is a copy of the type of Green Goddess Dressing served at the former White Coffee Pot Restaurants in Baltimore, Maryland.  I remember going to these restaurants as a kid but their popularity slowly declined through the 1980's until the last one in Brooklyn Park closed in 1993.   Their legacy lives on in the hearts and minds of Baltimoreans everywhere though and it was fun to make this dressing and touch not only the 1920's history I love, but a little of the history of my hometown of Baltimore, whom I will never forget.  

Green Goddess Dressing

1 Cup Dukes Mayonnaise
3/4 Cup Sour Cream
1tsp Anchovy Paste
1/4C Tarragon Leaves, roughly chopped 
1/4C Chives, roughly chopped
1/4C Parsley Leaves, roughly chopped
1T Apple Cider Vinegar
1T Lemon Juice
1/4tsp Salt
3/4tsp Ground Pepper
1 Clove Garlic, very small, peeled and smashed

Combine all ingredients in a blender and mix on the "Blend" setting until all herbs are well combined and dressing has a green tint.  Store in a sealed container in the fridge for up to a week.

Serve on iceberg lettuce wedges or for the original California flair, canned artichoke hearts, a real delicacy in the 1920's.

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