The dressing is named for its tint. The most accepted theory regarding its origins points to the
Palace Hotel in
San Francisco in 1923, when the hotel's executive
chef Philip Roemer wanted something to pay tribute to actor
George Arliss and his hit play,
The Green Goddess. He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, chives, mayonnaise, and vinegar, 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". In 1948, the
New York Times published a recipe for the dressing that included
Worcestershire sauce. Later recipes have included variations such as the addition of avocado or basil. ==References==