Green Goddess dressing is a creamy herbaceous dressing packed with satisfying umami. It can be used as a salad dressing or served as dip with crudites.
This old-school salad dressing recipe is a classic for a reason. The original green goddess dressing recipe has been around since 1923.
Anything recipe that's still making an appearance after so many years must be a keeper. Give this salad dressing recipe a try and find out why.
What is green goddess salad dressing?
This salad dressing is one of the classics. It's rumored to have been created in 1923 in honor of actor George Arliss. Arliss starred in William Archers 1920's film "The Green Goddess." During the filming, he stayed at the Palace Hotel in San Francisco.
Head chef Philip Roemer created the dressing inspired by an Ancient Greek recipe served to Louis the XIII. Louis ate this green dressing on eel instead of veggies.
Green Goddess Dressing Ingredients
Chock full of fresh herbs, this dressing has so much flavor. Not to mention lemon, fresh garlic, and anchovy filets that all add flavor wow.
If you have an herb garden, this is a great recipe to use up all those spare herbs.
- Lots of fresh herbs. This dressing is built on a foundation of fresh herbs. Parsley leaves, watercress, tarragon, and chives. You can also add in any other tender herbs that you might have in the garden. Dill and basil are great additions.
- Lemon and garlic. Is there a salad dressing without lemon and garlic?
- Anchovies. Anchovies give this dressing its signature umami. Don't skip them. You can use anchovy filets, or if you want to keep it even simpler, use a few teaspoons of anchovy paste. You can usually find it near the tomato paste.
- Mayonnaise, preferably homemade.
- Vinegar. Champagne vinegar or sherry vinegar
Make Your Own Mayonnaise
To make homemade mayonnaise, beat an egg yolk with lemon juice and dijon. Wrap a dishtowel around the base of the bowl to keep it from sliding around as you whisk.
Drop by drop, whisk in ¼ cup of canola or grapeseed oil. When the mixture looks emulsified and stable, add another ¼ cup of oil and whisk it in.
How To Make Green Goddess Dressing
This salad dressing comes together in less than 10 minutes in a food processor or a blender.
Simply add all of the ingredients to the bowl of a food processor and blend until smooth. Season to taste with a little bit of salt and pepper.
No Food Processor?
You can still make this dressing with a knife if you don't have a food processor.
- Use a large chef's knife to chop the herb and the anchovies.
- Once the mixture is finely chopped, mix in the mayonnaise and lemon juice.
Frequently Asked Questions
You can use this homemade salad dressing on any salad that you like. You can also use this flavor dressing on chicken or steak.
This dressing is a classic salad dressing recipe is made with fresh herbs, lemon, garlic, and anchovies.
More Salad Dressing Recipes
Nobody loves a boring salad! Lucky for you, I have a selection of mouthwatering salad dressing recipes.
- Lemon Tahini Dressing
- Ranch Dressing
- Blue Cheese Dressing
- Ceasar Dressing
- Greek Dressing
- Champagne Viniagrette
➽ Did you make this recipe? I love to see what's going on in your kitchen. Please show me what you're cooking. 🍳 Tag me @foodologygeek on your favorite social channel! Facebook, Instagram & Pinterest. If you loved ❤︎ this recipe, please leave a five ★ review and a comment!
Green Goddess Dressing Recipe
Equipment
Ingredients
- 1 cup parsley tender leaves
- 1 cup watercress or spinach
- 2 tablespoons tarragon leaves
- 3 tablespoons chives
- 1 cove garlic minced
- 2 to 6 anchovy filets packed in oil
- 3 tablespoons lemon juice
- 1 tablespoon champagne vinegar or sherry vinegar
- ½ cup mayonnaise
- sea salt
- pepper
Instructions
- Add all of the ingredients to the bowl of your food processor. Pulse until the herbs are finely minced.
- Serve over your favorite salad.
Video
Laura's Tips + Notes
- Vegan or don't want anchovies? Substitute kalamata olives for anchovies if you are vegan.
- Store: In the fridge for up to two weeks in an airtight container.
