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Kalyn's Kitchen

Green Goddess Salad Dressing

Green Goddess Salad Dressing is one of my favorite salad dressing recipes, and I make this every year as soon as the French Tarragon comes up in my garden! 

PIN Green Goddess Salad Dressing to try it later!

Green Goddess Salad Dressing found on KalynsKitchen.com

Have you tasted Green Goddess Salad Dressing? Green Goddess was hugely popular when I was a kid, and for me, it’s one of those blast-from-the-past things that I’ve loved for so long I don’t remember when I first tried it. There are definite similarities to Ranch Dressing, but Green Goddess is creamier and more herbal, with generous amounts of chives, tarragon, and parsley.

It wasn’t until I read about Green Goddess dressing on Hedonia (a site that’s no longer online) that I knew that the dressing originated in San Francisco, created by a chef at the Palace Restaurant in 1923 for an actor who was starring in a play called “The Green Goddess.” When I saw that post I’d been talking with my sister Sandee for months about re-creating our favorite salad dressing memory, and I finally made the dressing.

I used the Green Goddess recipe from Hedonia, which Sean adapted from the original recipe from The Palace Restaurant, and I can’t find either of those online any more so I’m glad I recorded it here. Of course, I loved this dressing, which I’m thinking is a pretty good reason to be sure I get some tarragon into the freezer so I can make it this winter! You can use Cooking with Fresh Tarragon to see more recipes I’ve enjoyed with this distinctive flavor.

Green Goddess Salad Dressing found on KalynsKitchen.com

How to Make Green Goddess Salad Dressing:

(Scroll down for complete recipe with nutritional information.)

  1. I used a food processor to finely chop the chives or scallions, parsley, and tarragon. Pack the herbs into the measuring cup when you’re measuring them to go into the food processor (affiliate link). Of course, you can also chop by hand if you don’t have a food processor.
  2. Then add the lemon juice, white wine vinegar, and anchovy paste to the processor and pulse a few times. (Or simply stir in if you don’t have a food processor. You can also use chopped anchovies, but I thought the paste was easier.)
  3. Add the mayo, sour cream, and a bit of salt and fresh ground black pepper and run the food processor for about 20-30 seconds, until all ingredients are well combined. (Or just stir together in a bowl.)
  4. Let the dressing chill in the fridge for at least a few hours before serving. This will stay good in the fridge for at least a week.

Green Goddess Salad Dressing found on KalynsKitchen.com

 

More Green Goddess Recipe Ideas:

Green Goddess Tomato Mozzarella Stacks from Kalyn’s Kitchen
Green Goddess Dressing from Hedonia
Green Goddess Veggie Cups ~ The View from Great Island

Green Goddess Salad Dressing

Green Goddess Salad Dressing

Yield 2 cups
Prep Time 15 minutes
Total Time 15 minutes

Green Goddess is one of my favorite salad dressings, and also a sign of spring!

Ingredients

  • 1/4 cup fresh chives or green onions (packed into measuring cup)
  • 1/4 cup fresh tarragon (packed into measuring cup, tarragon is optional but if you like tarragon it’s really good in this dressing
  • 1/4 cup fresh parsley (packed into measuring cup, I used flat-leaf Italian parsley)
  • 1 T fresh-squeezed lemon juice
  • 1 T white wine vinegar
  • 1 tsp. anchovy paste (or more, depending on how much you like anchovies)
  • 1 C mayo
  • 1/2 C sour cream
  • salt and freshly-ground black pepper to taste

Instructions

  1. Measure 1/4 cup each of chives (or green onions), tarragon, and parsley, and add to food processor. Pulse processor until the fresh herbs are finely chopped.
  2. Then add lemon juice, white wine vinegar, and anchovy paste (or canned anchovies) and pulse a few times more.
  3. Add mayonnaise, sour cream, salt, and freshly-ground black pepper and run the food processor about 20-30 seconds, or until ingredients are well combined.
  4. Chill at least a few hours before serving.
  5. This will keep in the fridge for at least a week, although it probably won’t stay around for that long!
 

Notes

(I used a Food Processor (affiliate link) to make this, but if you don’t have one you can finely chop the herbs with a chef’s knife and then stir the ingredients together in a bowl.)

Nutritional information is based on 2 T serving size, but if you love this like I do you might want more dressing than that!

Recipe adapted slightly from Green Goddess Dressing from Hedonia, who adapted it from the original recipe from The Palace Restaurant in San Francisco.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 127Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 10mgSodium: 147mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Green Goddess Salad Dressing would be approved for all low-carb diet plans and all phases of the South Beach Diet. If you’re strictly following South Beach, you should use low-fat mayonnaise and low-fat sour cream to make this dressing; other low-carb eating plans would prefer full-fat ingredients.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Green Goddess Salad Dressing

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    39 Comments on “Green Goddess Salad Dressing”

  1. This recipe is amazing! I used 1/2 tbsp chopped capers instead of anchovy paste (just my preference) & it turned out awesome!! Thank you so much!!

  2. This reminded me to put anchovy paste on the shopping list. Just a smidge makes all the difference in a lot of recipes.

    Tarragon makes all the difference too, but not in a good way for those of us who can't abide anything with the faintest hint of licorice taste. Basil sounds like a good idea.

  3. So glad people are discovering this; I am craving it myself now!

  4. This has to be my new favourite dressing Kayla.

  5. This recipe is great! I only 'discovered' Green Goddess dressing last year, and used the 'original' recipe from the Palace Hotel.

    I don't use anchovies often, and a tin of them was less expensive than the paste….so I bought a tin, used what I needed, then froze the rest. (it's easy enough to cut off a chunk and thaw if you need it for something else).

    And I did use low fat mayo, and low fat sour cream. It turned out fantastic! Thanks, Kalyn!

    • I love the idea of this dressing so much but parsley irritates my mouth badly—a mild allergy? Is there any herb you would suggest trying to sub in? 

      • I think tarragon is what gives it that essential Green Goddess flavor, so I’d just use more chives or green onions to replace the parsley. Can’t think of anything else that wouldn’t compete with the tarragon flavor.

  6. I most definitely need to make this dressing, Kalyn! Having anchovy past on hand would also allow me to make my own Caesar dressing, which is another favorite of mine. 😉

    Thanks,
    Shirley

  7. Valerie, I think the "from-scratch" variety is always so tasty!

  8. Green Goddess truly is a blast from the past! I wonder why you just don't see it around anymore? I think it's time for a comeback 🙂

  9. Lydia, what a great spring ritual.

  10. I love picking herbs out of the spring garden for Green Goddess dressing. It's kind of a ritual around here!

  11. This is one of my all-time favorite dressings!

  12. So much great flavors in this salad dressing. Adding to my list!

  13. Jen, I love that variation! Thanks for sharing.

  14. Just posted on your chicken nuggets page that we uses this as a dip. Didn't have fresh tarragon so I substituted fresh oregano and a bit of cilantro. Also threw in half a chipotle pepper Bc the mayo I had was kind of sweet. Made a really nice smoky and herby dressing. Will make over and over again. Thanks for your creations. You are inspiring.

  15. Ms. b, thanks for reporting back! That will make this recipe much more useful for winter.