heather_in_sf
Well-known member
dressing!
I saved this years ago - the original and the new recipes. Think I will make this up for tomorrow's dinner. My preference, and what my family always made, is the original recipe with the addition of tarragon.
The Palace’s Latest Green Goddess Dressing
Makes about 28 servings
This updated version of Green Goddess dressing from San Francisco's Palace Hotel contains more herbs, but no mayonnaise or sour cream. It is used to dress the restaurant's elegant crab salad, seen in the accompanying photo. The recipe is by executive chef Jesse Llapitan.
Ingredients
2 bunches of Italian flat leaf parsley (finely chopped)
2 bunches fresh chervil (finely chopped)
2 bunches tarragon (finely chopped)
5 cups fresh spinach
3 tablespoons chopped capers
1/2 cup chopped garlic
1/4 cup chopped shallots
1 tablespoon sugar
6 anchovies
3 cups tarragon white wine vinegar (The Palace uses Beaufor vinegar imported from France)
1/2 cup Dijon mustard
3 egg yolks
6 cups corn oil
Salt and freshly ground pepper
Instructions
Place everything except oil in blender or in container and use emulsion blender. Blend on high until smooth, then, with motor running, drizzle in oil. Drizzle until oil is gone. Season with salt and pepper to taste.
The Palace’s Original Green Goddess Salad Dressing
Makes Makes 12 servings
This famous salad dressing was created in the kitchens of San Francisco's Palace Hotel. Chef Philip Roemer is said to have invented the dressing in 1923 to honor actor George Arliss, who stayed at the hotel while performing in William Archer’s hit play, "The Green Goddess."
Ingredients
1 cup mayonnaise
1/2 cup sour cream
1/4 cup snipped fresh chives or minced scallions
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
Salt and freshly ground pepper to taste
Instructions
Stir all the ingredients together in a small bowl until well blended. Taste and adjust the seasonings. Use immediately or cover and refrigerate.
I saved this years ago - the original and the new recipes. Think I will make this up for tomorrow's dinner. My preference, and what my family always made, is the original recipe with the addition of tarragon.
The Palace’s Latest Green Goddess Dressing
Makes about 28 servings
This updated version of Green Goddess dressing from San Francisco's Palace Hotel contains more herbs, but no mayonnaise or sour cream. It is used to dress the restaurant's elegant crab salad, seen in the accompanying photo. The recipe is by executive chef Jesse Llapitan.
Ingredients
2 bunches of Italian flat leaf parsley (finely chopped)
2 bunches fresh chervil (finely chopped)
2 bunches tarragon (finely chopped)
5 cups fresh spinach
3 tablespoons chopped capers
1/2 cup chopped garlic
1/4 cup chopped shallots
1 tablespoon sugar
6 anchovies
3 cups tarragon white wine vinegar (The Palace uses Beaufor vinegar imported from France)
1/2 cup Dijon mustard
3 egg yolks
6 cups corn oil
Salt and freshly ground pepper
Instructions
Place everything except oil in blender or in container and use emulsion blender. Blend on high until smooth, then, with motor running, drizzle in oil. Drizzle until oil is gone. Season with salt and pepper to taste.
The Palace’s Original Green Goddess Salad Dressing
Makes Makes 12 servings
This famous salad dressing was created in the kitchens of San Francisco's Palace Hotel. Chef Philip Roemer is said to have invented the dressing in 1923 to honor actor George Arliss, who stayed at the hotel while performing in William Archer’s hit play, "The Green Goddess."
Ingredients
1 cup mayonnaise
1/2 cup sour cream
1/4 cup snipped fresh chives or minced scallions
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
Salt and freshly ground pepper to taste
Instructions
Stir all the ingredients together in a small bowl until well blended. Taste and adjust the seasonings. Use immediately or cover and refrigerate.