This salad dates back to the 1920s, when a play called “The Green Goddess” was playing in San Francisco. The star of the play was a frequent guest at the Palm Court Restaurant, where chef Philip Roemer invented this creamy green dressing. He named the salad “Green Goddess Salad” to honor the actor, and today almost every American knows the dressing of the same name.
Greek Country Salad Recipe
How to Make Greek Country Salad
Check below for printable version of this Greek Country Salad
Green Goddess Salad
Ingredients
- 1 cup (250 ml) coarsely chopped parsley For the dressing:
- 1 cup (250 ml) mayonnaise For the dressing:
- 1 cup (250 ml) sour cream For the dressing:
- 1/4 cup (60 ml) coarsely chopped fresh chives For the dressing:
- 1/4 cup (60 ml) white wine vinegar For the dressing:
- 3 Tbs (45 ml) chopped fresh tarragon For the dressing:
- 6 anchovy fillets, or 2 Tbs anchovy paste For the dressing:
- 1 scallion (spring onion), white and green parts, coarsely chopped1 clove garlic, coarsely chopped For the dressing:
For the salad:
- 1 clove garlic, peeled
- 1 head Boston lettuce
- 1 head romaine
- 1 small bunch chicory, or green of your choice
Instructions
- Combine all the ingredients for the dressing in an electric blender or food processor and process until smooth. The sauce should be rather thick, but you may thin it if necessary with a tablespoon or two of milk. Pour into a glass jar with a tightly fitting lid and refrigerate for at least 3 hour to overnight. Shake well before using. Rub the inside of a large wooden salad bowl with the clove of garlic and discard the garlic. Break the greens into small pieces and place them in the bowl. Drizzle enough of the dressing over the greens to coat them lightly and toss gently. Serves 6 to 8, with extra dressing left over.