Green Goddess Dressing (1935)

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The Sunday New York Daily News, June 25, Sunday Now, pg. 34, declares that
"Green Goddess Dressing" is back. I was hoping to do better searching with the
extra California digitized material, but I can't seem to crack the 1930s. The
 "Green Goddess" play debuted in the 1920s.
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_'CONGAI'  FALLS SHORT OF ITS DRAMATIC GOAL; Helen Menken's Acting Rises
Above Difficult  Level of the Tragedy. _
(http://proquest.umi.com/pqdweb?index=0&did=95853108&SrchMode=1&sid=2&Fmt=10&VInst=PROD&VType=PQD&RQT=309&VName=HNP&TS=1
151266840&clientId=65882)
New York Times (1857-Current  file). New York, N.Y.: Nov 28, 1928. p. 33 (1
page)
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Sophisticated melodrama is a salad that takes expert mixing. William Archer
mixed such a salad in 'The Green Goddess"--with George Arliss for a third
ingredient. The authors of "Congai" have tried to mix the same sort of dish with
hands less expert, with taste less sure--and with results, to put it mildly,
less conspicuously successful.
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7 November 1935, Fresno (CA) Bee, pg. 7A:
The green goddess salad was made by making a dressing of two cups of
mayonnaise, thinned with Tarragon vinegar, and seasoned with six fillets of  anchovy,
chopped finer one piece of green onion, a little parsley chopped very  fine,
and mixed in a bowl, which had been rubbed with garlic. Into this was cut
romaine, lettuce and chicory and served on a nest of lettuce leaves.
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_Requested  Recipes_
(http://proquest.umi.com/pqdweb?index=0&did=397261561&SrchMode=1&sid=1&Fmt=10&VInst=PROD&VType=PQD&RQT=309&VName=HNP&TS=1151266207&clie
ntId=65882)
MARIAN MANNERS. Los  Angeles Times (1886-Current File). Los Angeles, Calif.:
Dec 31, 1937. p.  A6 (1 page)
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GREEN GODDESS
SALAD DRESSING
Combine three tablespoons finely chopped parsley, three tablespoons sliced
green onion, two tablespoons chopped chives or tops of green onions, one
two-ounce can anchovy fillets, one cup mayonnaise, one tablespoon tarragon,
vinegar, two tablespoons lemon juice, one -fourth teaspoon salt and dash of  pepper.
Mix well. Makes two cups dressing and serves eight.
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_News  of Food; A Reader Swears by Green Goddess Salad and Writer Comes Up
With a  Recipe _
(http://proquest.umi.com/pqdweb?index=1&did=85239407&SrchMode=1&sid=1&Fmt=10&VInst=PROD&VType=PQD&RQT=309&VName=HNP&TS=1151266375&clientId=658
82)
By JANE NICKERSON. New  York Times (1857-Current file). New York, N.Y.: Apr
29, 1948. p. 26 (1  page)
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This California creation, our friend reports, originated in the Palace  Hotel
in San Francisco. And Miss Genevieve Callahan says in her appetizing  volume,
"The California Cook Book," that it was named in honor of George Arliss  when
he was appearing in 'The Green Goddess."
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The recipe, tested in our kitchen, as it comes from our informant,  follows:
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GREEN GODDESS SALAD
(T-T)* (Times-Tested--ed.)
1 clove garlic, minced
1/3 cup mayonnaise
1 tablespoon wine vinegar
1 tablespoon Worcestershire sauce
Cracked pepper
2 teaspoons minced chives
2/3 small tin anchovy fillets, finely chopped
Oil contained in the tin of anchovies
1 tablespoon chopped parsley
1 medium head romaine
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1. Place garlic in salad bowl. Blend in all the remaining ingredients  except
the parsley and romaine. Add the cracked pepper to taste. Let stand at  room
temperature for an hour or longer.
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2. Just before serving add the parsley and break into the bowl the romaine
leaves. Toss together well. Yield: four to six servings.

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