Exploring the Everlasting Appeal of Green Goddess Dressing

Green Goddess dressing has been around for over a century, yet its flavor embodies freshness. How is something so old making such a big comeback? Here’s a look at the history of this creamy, herby dressing and how it appeals to the modern consumer.

The Birth of an Icon

Green Goddess dressing was created in 1923, making it even older than Caesar,¹ ranch,² and Italian³ dressings. Its conception came when actor George Arliss stayed at the San Francisco Palace Hotel while performing in the play The Green Goddess. In a way to honor the actor, hotel chef Philip Roemer crafted this unique dressing for their menu.⁴

It became an instant hit. One longtime Palace Hotel employee describes the adoration: “There was a point when someone took it off the menu. That lasted for about a day.”⁵

Since then, other chefs and food enthusiasts have put their own spin on Green Goddess dressing, giving further life to the timeless classic.

A Recipe For

Tasty Success

With its clean, fresh, herbaceous taste, Green Goddess dressing is gaining renewed interest in part due to its alignment with current food trends that emphasize health and robust flavor.

While the original had a heavy base of mayonnaise, the lighter, brighter, zestier taste of the modern makeup comes from its prominent ingredients, like tarragon, garlic, apple cider vinegar, green onion, and lemon.

Build Your

Flavor Lineup

The rich, zesty flavor of Green Goddess dressing can balance tanginess and acidity in recipes that use ingredients like carrots, fennel, pickled veggies, yogurt, and corn.

Introduce it to your menu, or try some other zesty and herbaceous flavors: