Salad dressings don’t usually get their start on the stage, except for the classic Green Goddess, that is. Created in 1923 at the Palace Hotel in San Francisco, this verdant dressing was made to celebrate a stage production of the same name. Unbeknownst to the creator at the time, the simple blend of mayonnaise, fresh herbs and anchovies would become a staple in North America throughout the 20th century. The best part of this particular salad dressing, aside from its amazing deity-provoking name, is its remarkable versatility. Its first calling may be to tenderly coat greens, but try serving it alongside grilled chicken, steaks and pork or with roasted potatoes and cauliflower. The list of uses runs longer than the dressing’s history. Without further ado, here’s how to make the famous Green Goddess dressing at home and our favourite salad to serve it with.
Classic Green Goddess Dressing
For the dressing, in a food processor or blender, add tarragon, chervil, chives, garlic, anchovies and lemon juice. Blend until a thick paste forms. Pulse in remaining ingredients and blend until full combined and pastel green in colour. Store airtight in refrigerator up to days.
For the salad, preheat oven to 400ºF. Add chicken to a baking dish and roast until skin is crispy and interior is cooked through, 25 to 30 minutes. Transfer chicken to a plate to cool. Once chicken is cool, remove skin and separate meat from bones into bite-sized pieces. Discard skin and bones or save for use in another recipe. Reserve meat.
Place almonds into same baking dish (containing chicken drippings), season with salt and pepper and return to 400ºF oven. Roast almonds for 10 minutes, or until fragrant and beginning to brown. Transfer almonds to a paper towel-lined plate to absorb excess fat. Once cool, roughly chop almonds. Reserve almonds.
Add currants to a medium heatproof bowl. In a small saucepan, bring water and vinegar to a simmer and pour over currant. Let sit for 10 minutes, strain and reserve currants.
In a large bowl, add lettuce, celery, avocado, tomatoes, cheese, chicken and currants. Add dressing to coat lettuce mixture and gently toss. Transfer salad to a serving platter, top with almonds and serve.