So, the Tour of California certainly got off to an interesting start (or, rather, non-start ? or, perhaps a stutter start ?) For this next recipe featuring California cuisine, I take us to the Palace Hotel  in San Francisco. In 1923, the English actor George Arliss was staying at the Palace Hotel. The chef was inspired to create a recipe in his honor and serve a meal to the actors in the play. He whipped up a salad dressing featuring anchovies, mayonnaise, vinegar, green onion, garlic, parsley, tarragon and chives. And, he named it after the play Arliss was starring in – The Green Goddess.
The Green Goddess , the play, involves a convoluted story of jealousy with Arliss playing a Raja infatuated by one of three survivors of a plane crash that landed in his, fictional, kingdom. Unfortunately, the woman, Lucilla, is married to another survivor. Hilarity ensues. (Hostages! Kidnapped children! Sacrifice!) Lucilla is eventually killed by a bomb leaving the Raja to end the story consoling himself with the line: ““She’d probably have been a damned nuisance.” (Why this was left off of the Top 100 Movie Quotes , I’ll never know.)
Since we’ve got two cycling races going on now, we really don’t need to be spending a lot of time in the kitchen. This is an easy recipe that can be whipped up in a matter of minutes. I took the original recipe and adapted it a bit to fit the vegetarian or vegan taste. Capers are substituted for anchovies and the mayonnaise is cut with a little Greek yogurt. (Although, this recipe would work nicely with just the Greek yogurt if you find the taste of mayo overwhelming.)
Vegetarian Green Goddess Dressing
1 cup fat-free mayonnaise (or vegan mayo)
1 cup fat-free greek yogurt
2 teaspoons chopped capers
1 green onion, chopped
2 teaspoons chopped parsley
2 teaspoons chopped chives
1 Tablespoon apple cider vinegar
!/4 teaspoon dried OR 1 teaspoon cut, fresh tarragon
Throw it all in a blender.
Blend until smooth. Refrigerate for 3 to 4 hours before using.