Not many people know that the original Green Goddess Dressing contained anchovies. Well, it did. The famous dressing was created in1923 by chef Phillip Roemer at the Palace Hotel in San Francisco for an event that honored actor George Arliss. Arliss played the lead role in William Archer's play "The Green Goddess" that became an instant success. The original dressing was made with fresh tarragon, anchovies, and mayonnaise. It did not contain avocado!
Many versions of this dressing are served all over the world today. And almost every vegan or raw food chef has his or her own version. So do I. And it is made with avocado.
You can imagine that the original dressing had a rather grassy taste and was quite salty because of the anchovies. My version is probably less salty than the original, but I added more salt than usual to enhance the taste of avocado and herbs. I want my dressing to only look green, but also taste as green as possible.
- 2 spring onions, chopped
- 1/3 cup fresh tarragon, chopped
- 1/3 cup fresh parsley, chopped
- 1 avocado
- 1 small garlic clove, minced
- 1/3 cup apple cider vinegar
- 1/3 virgin olive oil
- 1 tsp Celtic sea salt salt
- generous amount of freshly ground pepper
- Put all ingredients into a food processor and whiz until you have a creamy dressing.
- Add purified water if your dressing is too thick.Taste and adjust the taste to your personal liking.
- Enjoy on salads or as a dip.
Vegan Green Goddess Dressing
Tip: Since the original Green Goddess dressing was mayonnaise based, it was often used in sandwiches. You can use the thicker, undiluted version of my vegan dressing to make sandwiches of any kind. Even people who normally do not eat vegan food love it on their sandwiches.