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Summer. Are you as thrilled as I am about warmer weather? Eating outdoors with family and friends is just one of the many pleasures of summer, but one of my favorites. Meals are lighter, there seems to be more time to linger at the table and laugh as we share stories. Summer entertaining, for me, is all about bounty and ease.
Just in time for summer, I’ve stocked these antique French Hotel plates for you! Pristine white and blue, large and small, with the hotel logo on the front.
This Green Goddess Dressing, from chef Lisa Hatfield Torres of Delicious Table, is a journey down memory lane, as it was THE dressing everyone served in the 1970’s and 1980’s. It’s Lisa’s Mom’s own recipe, easy, and it’s so so good! I’m thrilled she is willing to share it with all of us, you are going to love this dressing.
Perfect to toss over a fresh green salad this summer, buy the fresh greens “in season” like the French do, at a farmer’s market, if possible. If you are able to add fresh herbs, and other vegetables from your own organic garden, so much the better!
Lisa says that the most accepted theory regarding the origins of Green Goddess Dressing points to the Palace Hotel in San Francisco in 1923, when the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He created this dressing, which, like the play, became a huge hit.
This dressing is a variation of a dressing originated in France by a chef to Louis XIII who made a sauce au vert (green sauce) which was traditionally served with green eel. {I prefer salad, you?}
GREEN GODDESS SALAD DRESSING – MOM’S ORIGINAL RECIPE
from Delicious Table
Chef Lisa Hatfield Torres
PREP TIME
15 mins
Green Goddess Salad Dressing became very popular in the 1970’s and was named for its tint of green. A simple creamy dressing bursting with fresh flavor from the green onions, chives, and parsley, it is simply divine over a simple green salad mix.
Makes: 2 cups
INGREDIENTS
1 cup mayonnaise
1/2 cup sour cream
1/3 cup finely minced parsley
3 tablespoons finely chopped chives and or green onions
3 tablespoons anchovy paste
3 tablespoons tarragon wine vinegar
1 tablespoon fresh lemon juice
1 clove garlic crushed
pinch of sea salt and pepper to taste
INSTRUCTIONS
Combine ingredients in blender until smooth about 30 seconds and chill in a container. Will last in the fridge for a week.
Serve as a dip, or toss with salad greens for a dressing.
Notes: omit vinegar for a mild flavor – great on salad greens or seafood.
Makes 2 cups.
Make, toss over your greens….summer on a plate.
French plates available in dessert size too. I am always excited about plates, especially discoveries like these, with a hotel’s initials on them! Setting a beautiful, interesting table tells your family and guests that you are so pleased to spend time with them, and expresses your own personal style in a way no one else can.
Shop for the best in French Antiques, furniture with the patina of age, vintage accessories to delight you and your family & friends, and French Country utilitarian pieces. Treasures that make your home fresh, beautiful, inspirational and uniquely yours. Visit our shop FrenchGardenHouse.com.
I really love the elegant simplicity of these plates, Lidy. I’ll check out the salad size.
My husband loves Green Goddess dressing and I remember it from my childhood—we had salad every evening with dinner. I’ve never made it myself but I am wondering if the anchovy paste is strong? I’ve never used it before in a recipe and with 3 tablespoons it doesn’t sound like something that can be eliminated. I remember once having pizza with anchovies and I thought I was going to pass out!! ha!
Thank yo so much!
Jane
Jane, I’d have to ask Lisa, I’m not that familiar with anchovy paste…I don’t like them on pizza, either! I’ll get back to you on that, I know there are a lot of recipes that use anchovy paste in dressings. Hope you have a happy weekend!
Would also like to know about the anchovy paste. I remember Green Goddess Dressing was served in restaurants in the 70’s then disappeared from menues. Maybe when Hidden Valley came on scene. But am only guessing. Thanks for sharing this recipe, am going to make it.
I asked Lisa about the anchovy paste, and she said that if you don’t care for it, you can leave it out and it will still make a delicious dressing! Good news for those of you who are not fans. My suggestion is to add just a tiny little bit of salt to the dressing then, as anchovy paste is salty.
Oh my goodness I’m not sure which I like more– those hotel plates, the photos or the recipe! Loving your blog!
I am not a fish eater, can’t stand it. But I have used anchovy paste in recipes and didn’t really taste fish, but I think it enhances flavor. Biggest problem with it is since it doesn’t call for much, what do you do with the rest of the tube? Though you could use it to make your own Caesar salad.
Peggy, I’ll be honest, I skip the anchovy paste. It’s not my favorite. The dressing tastes yummy without it, too!
Thank you for sharing this.I had totally forgotten about Green Goddess dressing. Brings back childhood memories as we also had salads most nights with our meat and potatoes. My dad only ate French dressing so that is what we had on our salads. I’m looking forward to trying the Green Goddess recipe.?
Oh yes, I had this all the time back in the day. Just recently I was wondering if it was still sold in stores. Thank you for sharing the recipe!