We're big fans of the creamy, slightly garlicky bright and fresh Green Goddess Dressing.
It has been served alongside some of our favorite Bellecour salads and has been on many a menu over the years. I remember my mom serving it from a jar called "Marie's" which I thought was very funny when I was a kid.
As the story goes, Chef Philip Roemer of the Palace Hotel in San Francisco was the creator of Green Goddess Salad Dressing. In the 1920s, he was inspired by a hotel guest, actor George Arliss, who was the lead actor in a 1920s play, The Green Goddess. While he was staying at the Palace Hotel for a performance, Head Chef Philip Roemer created the special dressing to be served on the starter salad — and the rest is delicious history.
1/2 cup parsley leaves
1/2 cup packed spinach leaves
1 Tablespoon tarragon leaves, rinsed
2 Tablespoons minced chives
1 garlic clove, roughly chopped
2 Tablespoons fresh lemon juice
2 teaspoons Champagne vinegar
1/4 cup extra-virgin olive oil
1 avocado, soft, diced
To taste kosher salt and black pepper
Using a blender, combine the parsley, spinach, tarragon, chives, garlic, lemon juice, vinegar and oil. Blend until smooth, about two minutes. Add the avocado and blend again until smooth. Season to taste with salt and pepper.