Ah, children. Sit down in a circle on your mats and I will tell you a story.
In 1923 at the Palace Hotel in San Francisco the hotel’s executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. No, children. Your Auntie Carol was NOT alive at the time this play was a hit.
This dressing, which contained anchovies (yuck), scallions, parsley, tarragon, mayonnaise (yuck), vinegar, and chives, 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” (yuck)
In 1948, the New York Times published a recipe for the dressing that included Worcestershire sauce. Later recipes have included variations such as the addition of avocado or basil.
In the early 1970s, salad dressing maker Seven Seas produced a bottled version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods.
When I was growing up, Green Goddess was all the rage. My family put it on our “tossed salad.” Tossed salad was iceberg lettuce and tomatoes. Period.
It wasn’t until I was in college that the People’s Kitchen taught me about putting carrots, celery, alfalfa sprouts, cauliflower and broccoli into salad. In the early 1970’s People’s Kitchens were really the rage. I’m not sure how the food was paid for but the labor was free. Dinner was usually 25 cents and deLICIous.
This really cute hippy dude taught me how to cut just the right size of broccoli florets. It was embarrassing that I did not know how to chop broccoli but somehow at the same time quite exciting. He was a cute surfer and I’ve always been a sucker for surfers.
FYI. This dressing is NOTHING like that hideous concoction that Seven Seas foisted on the market. This dressing tastes like a fiesta in your mouth.
Makes about 2 cups
1 ripe medium avocado
¼ cup tahini
¼ cup olive oil
¼ cup water
2 tablespoons white wine vinegar
2 tablespoons rice vinegar
2 tablespoon fresh lemon juice
1 tablespoon braggs or tamari
1 garlic clove, chopped
¼ cup minced fresh herbs*
Salt and pepper
Put the avocado, tahini, vinegars, lemon juice, braggs, and garlic in a blender or food processor and run that shit until puréed. Dump it out into a jar or bowl and fold in the herbs. Taste, and then add salt and pepper to get that fucker just how you like it. Serve right away or stick in the fridge for later. Best used within 3 days of making so those herbs taste fresh as fuck.
*I used parsley and basil because that was what was growing on my Tower Garden. I had to buy tarragon because it’s not growing on my Tower right now.