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Green Goddess Salad
theartfulgourmet

Green Goddess Salad (1972-Style) with Creamy Herb Dressing

The traditional 1920s Green Goddess salad was created in 1923 by Executive Chef Philip Roemer at the Palace Hotel in San Francisco to honor actor George Arliss. Unlike modern versions, the original dressing was rich, savory, and centered around anchovies and tarragon.
In 1972, the Green Goddess had evolved from its 1920s hotel origins into a quintessential California-style favorite dish. It was characterized by a move toward the electric blender for a smoother, neon-green finish and the inclusion of trendy "health food" additions like avocado and Bibb lettuce.
This salad is pure continental 1970s nostalgia. 🕯️🥬✨
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Salad, Side Dish
Cuisine: American, French
Ingredients Method Notes

Ingredients
  

1972-Style Green Goddess Dressing
  • 1/2 cup Mayonnaise (full-fat)
  • 1/4 cup Sour cream
  • 2 Anchovy fillets (or 1 tsp anchovy paste)
  • 1/4 cup Fresh parsley, chopped
  • 1 tbsp Fresh chives, snipped
  • 1 tbsp Fresh tarragon (essential for that retro flavor)
  • 1 tbsp Tarragon vinegar (or white wine vinegar)
  • 1/2 garlic clove finely minced
  • 1 small avocado (very 70s Cali style twist) sliced or chunks
The Salad (1972 Presentation)
  • 1 large head of Iceberg lettuce, cut into wedges or Bibb lettuce leaves chilled
  • Extra chopped chives or parsley, basil leaves for garnish
  • 1/2 avocado, slices or chunks for garnish (optional)
Optional Garnishes (Very 1972)
  • Canned white asparagus spears (optional)
  • Halved hard-boiled eggs (optional)
  • Cherry tomatoes (sparingly — iceberg was the star) (optional)

Method
 

Green Goddess Dressing
  1. Combine all ingredients in a blender.
  2. Pulse until completely smooth and a pale, uniform green.
  3. Chill for at least 30 minutes to let the flavors meld.
Make the Salad
  1. Chill the Lettuce - Crisp, cold lettuce was essential — refrigerate before serving.
  2. Arrange - Place iceberg wedges or Bibb leaves on chilled plates.
  3. Dress Generously - Spoon the Green Goddess dressing over the top — this was not a light drizzle.
  4. Garnish - Finish with chopped chives and parsley (add white asparagus spears, hard boiled eggs or cherry tomatoes if desired - truly retro)

Notes

Serving Notes + Why This Is So 1972

  • Mayonnaise + sour cream base
  • Anchovies for “continental” depth
  • Iceberg lettuce as the hero
  • Creamy, herbal, unapologetic
  • Served cold, crisp, and generously dressed
  • Perfect alongside Steak Diane
  • Pairs beautifully with red wine
  • Often served as a starter course at dinner parties
  • Best prepared ahead of time