Green Goddess Salad
List of Ingredients
8 to 10 anchovy fillets, minced
1 green onion, minced
1/4 cup minced parsley
2 tablespoons minced fresh tarragon, or 1 tablespoon crumbled dried tarragon
1/4 cup minced chives
3 cups mayonnaise (or 2 cups mayonnaise and 1 cup sour cream)
1/4 cup tarragon vinegar
1 clove garlic
1 large head romaine
1 pound cooked lobster, shrimp, crabmeat, or chickenRecipe
Combine anchovies, green onion, parsley, tarragon, and chives in a bowl; mix lightly. Stir in mayonnaise and vinegar; mix thoroughly.
Note: If you have a blender, add vinegar and mayonnaise, then unchopped anchovies, onion, parsley, tarragon, and chives. Whirl to both chop and blend.
Rub a salad bowl with the garlic and break romaine into bite-sized pieces into the bowl. Pour over enough dressing to moisten (about 2 cups), toss lightly, spoon on salad plates, and garnish with desired shellfish or chicken. Serves 6
Recipe makes about 1 quart dressing or enough for 12 servings. (You can store dressing in the refrigerator for at least a week.)
from Favorite Sunset Recipes 1978
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