This Palace Hotel culinary creation — a century-old recipe — will be celebrated every Aug. 23, as per a new proclamation from the city of San Francisco. Executive chef Thomas Rhodes and his staff serve the hotel’s signature dressing daily in the Garden Court restaurant, so naturally they make it in large quantities. This recipe makes one gallon.
The Palace Green Goddess Dressing
INGREDIENTS
2 bunches of Italian flat leaf parsley (finely chopped)
2 bunches fresh chervil (finely chopped)
5 bunches tarragon (finely chopped)
5 cups fresh spinach
1/2 bottle chopped capers
1/4 bottle Worcestershire sauce
1/2 cup chopped garlic
1/4 cup shopped shallots
1 tablespoon sugar
6 anchovies
3 cups tarragon vinegar
1/2 cup Dijon mustard
3 egg yolks
6 cups corn oil
DIRECTIONS
Combine all ingredients (except oil) in blender or in container using immersion blender. Blend on high until smooth. While blending, slowly drizzle oil into mixture. Keep drizzling until oil is gone, then season with salt and pepper to taste. Can be stored in refrigerator for up to 10 days.
— Recipe courtesy of the Palace Hotel’s Garden Court restaurant, San Francisco
