By Ali Slagle
Updated Oct. 12, 2023
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- 4(182)
- Notes
- Read community notes
Green goddess dressing was served for the first time, in the 1920s, at the Palace Hotel, in San Francisco, at a banquet in honor of George Arliss, who starred in the play “The Green Goddess.” Herbaceous, creamy and tangy, the original recipe used mayonnaise, scallions, chives, tarragon, parsley, anchovies and vinegar. This vegan rendition mostly sticks to tradition, but employs tahini for body, basil for sweetness and soy sauce for a flavor that’s similar to anchovy. Keep the dressing thick for a dip, or thin it to coat sturdy salad leaves like romaine, iceberg, escarole or radicchio.
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Ingredients
Yield:1 heaping cup
- ½cup packed parsley leaves
- ¼cup chopped chives or scallions
- ¼cup packed basil leaves
- ¼cup packed tarragon leaves
- 1small garlic clove, peeled
- Salt
- ¼cup well-stirred tahini
- ¼cup extra-virgin olive oil
- 3tablespoons apple cider vinegar
- 2teaspoons soy sauce
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)
897 calories; 87 grams fat; 12 grams saturated fat; 0 grams trans fat; 52 grams monounsaturated fat; 20 grams polyunsaturated fat; 22 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 15 grams protein; 678 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Add the parsley, chives, basil, tarragon and garlic to a blender or food processor. Sprinkle with a pinch of salt and pulse until finely chopped. Add 2 tablespoons cold water, plus the tahini, olive oil, vinegar and soy sauce. Process until smooth and combined. Add water, 1 tablespoon at a time, until you reach your desired consistency (thicker for a dip, thinner for salad dressing). Season to taste with salt. (The dressing will keep, refrigerated, for up to 4 days.)
Ratings
4
out of 5
182
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Private Notes
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Cooking Notes
SFZ
Fabulous as a sauce for roasted salmon. I will use the leftovers as a salad dressing, thinning with a little water and adding a touch of lemon pepper.
Stephen
For a more intense 'anchovy' flavour, Chinese black bean paste also works.
Rob Montague
The original recipe for Green Goddess dressing included anchovies. A very small amount of Marmite or Vegemite makes an excellent substitute for anchovies (or anchovy paste). They are all very powerful umami bombs. Start small, with a demitasse spoonful of Marmite/Vegemite, blend in, then add a bit more, to taste, until you’re happy with the flavor. The dressing shouldn’t taste of anchovies or the yeast extracts. It should just taste rich and full! Great in soups and stews, too!
Jude
I wondered the same thing so added up all the calories. Yes, one entire batch.
Laura Bierema
Am I missing it, or is avocado not listed in the ingredients? I presume a whole one?
Oregon Mom
A couple tsp of red miso filled the anchovy gap perfectly! Made this goddess dressing heaven.
ingrid
Use lemon juice instead of vinegar and a dot of marmite.
ji
I used lemon juice instead if vinegar, skipped the soy sauce and added 1 jalapeño. It was super good!!!
JT
Sometimes, I find tahini to be too bitter. I replace with avocado.
Suniti
Great way to use wilty herbs! Added lemon juice for more tang.
gb
I’m going to look for a better recipe for this. I don’t think that apple cider vinegar and soy sauce blend well with tahini.
Jan
Couldn't find fresh tarragon so I used cilantro because I already had some. It turned out great.
GabrielleLA
I wish I had used lemon juice instead of vinegar. I found the vinegar overpowering
ACHct
any reason this couldn't be frozen?
Rob Montague
The original recipe for Green Goddess dressing included anchovies. A very small amount of Marmite or Vegemite makes an excellent substitute for anchovies (or anchovy paste). They are all very powerful umami bombs. Start small, with a demitasse spoonful of Marmite/Vegemite, blend in, then add a bit more, to taste, until you’re happy with the flavor. The dressing shouldn’t taste of anchovies or the yeast extracts. It should just taste rich and full! Great in soups and stews, too!
Stephen
For a more intense 'anchovy' flavour, Chinese black bean paste also works.
Gargi
Is the nutritional information for the whole batch? How many calories per tablespoon?
Jude
I wondered the same thing so added up all the calories. Yes, one entire batch.
Jude
It’s about 112 calories per tablespoon.
Jonathan in Jakarta
Was great with Salmon will eat this again with salad
SFZ
Fabulous as a sauce for roasted salmon. I will use the leftovers as a salad dressing, thinning with a little water and adding a touch of lemon pepper.
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