My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Wednesday, February 10, 2010

Green Goddess Salad - Palace Hotel

How long has it been since I had Green Goddess Salad, maybe thirty years. Don't ask me why, I have no idea. At one time it was my favorite. Funny how we change.

In 1915, the actor George Arliss, (I'm sure we all remember him well, right.) was a resident at the Palace Hotel in San Francisco while he was appearing in the William Archer play, Green Goddess. The chef created a special salad for the opening night dinner. The dressing became the rage of San Francisco, and has remained very popular. Just a little more unless information in your life.

Green Goddess Salad - Palace Hotel
6 generous servings

2 minced green onions
2 tablespoons parsley, minced
1 tablespoon fresh tarragon, minced (or 1 teaspoon dried)
1 tablespoon lemon juice
3 anchovy filets, chopped finely
1 1/2 cups good mayonnaise, or 1 cup mayo and 1/2 sour cream
6-8 cups bite sized pieces of lettuce (Romaine, red leaf, butter, etc.), washed and chilled

Mix all the ingredients except the lettuce in a one-quart jar or container. Stir or shake to blend well. Chill for several hours or overnight is better.

To serve, place the chilled greens in a salad bowl. Pour on the dressing and mix well. Serve at once.

For a main dish, just add some cooked chicken, shrimp, or crab.

COOK'S NOTE: Always remember to chill your salad plates and salad forks, I don't care how casual the meals is.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.