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The well known Green Goddess salad dressing was created at the San Francisco Palace Hotel in honor of the English actor George Arliss, who was starring in William Archer's play, The Green Goddess, in the early 1920s. There are many versions of the salad, which is enhanced by the dressing. This is one of the best.
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What You Need:
(To Serve: 6 - 8)
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2 tablespoons minced chives
2 tablespoons minced scallions
¼ cup chopped fresh parsley
4 to 6 flat anchovies, minced
¼ cup tarragon vinegar
2 teaspoons chopped fresh tarragon
1 cup mayonnaise
Salt, pepper to taste
2 quarts bite-size pieces salad greens, washed, dried, and chilled
2 medium-sized tomatoes, peeled and cut into wedges
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Translate this recipe:
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| How To Cook: |
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1. Combine first seven ingredients in a small bowl or jar; season with salt and pepper; mix well.
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2. Refrigerate, covered, overnight or for several hours to blend flavors.
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3. When ready to serve, put greens in a salad bowl; add as much mayonnaise mixture as desired; toss.
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4. Garnish with tomatoes and serve at once.
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NOTE:
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Any leftover dressing can be refrigerated. It will keep several days.
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