Green Goddess Dressing was developed at the Palace Hotel in the 20’s as a tribute to George Arliss who was part of the cast of a play called “The Green Goddess”.
I love this version I’ve adapted from my latest obsession “Sunday Suppers at Lucques” by Suzanne Goin.
Green Goddess Salad
- 2 heads of romaine lettuce, outer leaves removed, rinsed, dried and chopped
- 1 large egg yolk (make sure you can trust your egg supply or use pasteurized eggs)
- 3/4 C grapeseed oil (the recipe uses a full cup, but I like salad dressing a little tart)
- 1 1/2 C parsley
- 2 T tarragon leaves
- 3 T chives
- 1 clove of garlic, chopped
- 2 salt-packed anchovies, rinsed, bones removed
- juice of 1 lemon
- 1 T plus 1 t Champagne vinegar
- 2 small avocados, peeled and sliced
- 1 large cucumber, peeled and sliced
- kosher salt and pepper from the mill
- Place the egg yolk in a large bowl and slowly whisk in 1/2 cup of the oil, little by little until it emulsifies
- Place the rest of the oil, parsley, tarragon, chives, garlic, anchovies, lemon juice and Champagne vinegar in a blender and blend until smooth
- Slowly incorporate that mixture into the oil and egg yolk mixture, whisking constantly
- Arrange the lettuce, cucumber and avocado on a large platter and drizzle the dressing over it
This looks impressive on a buffet or at the table. Served with a glass of wine, you can imagine you are hanging out at the Palace Hotel in the 20’s, dressed like a flapper and dancing the night away, when you are really a grandma, dressed in pajama pants and a flannel shirt eating alone in the Rocky Mountains (and pretty happy about that).