The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace HotelinSan Francisco in 1923, when the hotel's executive chef Philip Roemer[1] wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess.[2][3] He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, chives, mayonnaise, and vinegar,[4] is a variation of a dressing originated in France by a chef to Louis XIII who made a sauce au vert (green sauce) which was traditionally served with "green eel".[5]
In 1948, the New York Times published a recipe for the dressing that included Worcestershire sauce.[6] Later recipes have included variations such as the addition of avocado or basil.[7]
In the early 1970s, salad dressing maker Seven Seas produced a bottled version of this dressing. It is still made in limited quantities, although the company has since been purchased by Kraft Foods.[7]
