Green Goddess Cobb: Updating a Classic

Green Goddess Cobb: Updating a Classic

The Green Goddess Salad has a long and delicious history, one that draws on rich tradition dating back four centuries. We took that tradition and dressed it a little differently for our new summer salad menu.

The Green Goddess Salad has a long and delicious history, one that draws on rich tradition dating back four centuries. We took that tradition and dressed it a little differently for our new summer salad menu.

Every once in a while, a recipe comes along that is so tasty, so delicious, so amazing that we can’t help but add it to our menu. That’s what we found with the Green Goddess Salad. And while we didn’t invent it, we’d like to share the culinary history of the Green Goddess dressing that we have a new spin on, making it fresh in our cafes every day.

The original story of the Green Goddess Salad goes back almost a hundred years, to 1923 (yes, it’s hard to believe that was so long ago), when executive chef Philip Roemer of the Palace Hotel in San Francisco wanted to honor actor George Arliss for his role in William Archer’s play Green Goddess that had just debuted as a silent film. The signature element in Roemer’s Green Goddess was the green-tinted dressing that got its unique hue from a tasty and colorful combination of parsley, tarragon, chives and scallions.

While the salad was Roemer’s creation, the elements of the dressing go back even farther, to the 17th century reign of French king Louis XIII whose personal chef is traditionally credited with the first Green Goddess dressing.

Over the decades, the Green Goddess Salad has seen many variations, all based on the original but with each chef’s special added touch to differentiate it from all others. Our chefs created a new Green Goddess Cobb Salad with Chicken on a base of mixed greens and tomato wedges. We add newly crafted pickled red onions for a bit of sweet tang then toss it all together with chopped bacon, a hard-boiled egg and avocado topped with chicken raised without antibiotics. And then, of course the dressing. Which we make fresh.

And all the ingredients are clean, meaning no artificial preservatives, sweeteners or flavors and no colors from artificial sources.

So sit down and enjoy the new Green Goddess Salad, the taste born from a long and storied history. We think you’ll agree it was worth the wait.

Green Goddess at Home

Directions:

1. Put the egg yolk in a bowl. Add 1/4 cup oil a drop at a time, whisking it into the egg until the mixture thickens to mayonnaise.

2. In a blender, puree the parsley, watercress, tarragon, chives, garlic, lemon juice and ½ cup oil.

3. Whisk 2 teaspoons salt, herb puree, vinegar and 1/2 teaspoon pepper into the mayonnaise. Once emulsified, whisk in remaining ¼ cup oil in a slow, steady stream.

Ingredients
• 1 extra-large egg yolk
• 2 tablespoons tarragon leaves
• 3 tablespoons minced chives
• 1 clove garlic, chopped
• 1 cup grape seed oil
• 1 cup flat-leaf parsley leaves
• 1 cup packed watercress, cleaned, tough stems removed
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper
• 1 teaspoon champagne vinegar