“Cuisine Americana” Heritage Recipe #114 by Beatrice Stockwell (1958)
Green Goddess Salad
This is our version of our family cook book recipe. We have made some changes and created a spectacular summer salad. We also added an artichoke appetizer that we serve at our winemaker dinners and regional events.
This dressing originated in France by a Chef to Louis XIII who made a Sauce Au Vert (Green Sauce), but the Dressing is more often credited as having been created by a Chef at The Palace Hotel, as a tribute to an English actor, George Arliss, who was appearing in San Francisco in a stage play entitled "The Green Goddess". Our version is from the 50's and was popular celebrity luncheon fare at Perino's Restaurant, a beloved home of Hollywood's finest during this era. If you have tried this dressing before and did not like it, please give this recipe a try because it is just sublime.
For the Green Goddess Dressing
1 can flat anchovy fillets-drained
1 clove garlic (large)
1/2 small white onion chopped
1 shallot chopped
1 cup mayonnaise (Best Foods-Hellman’s)
2/3 cup heavy cream (best quality)
1/4 cup tarragon vinegar (or wine vinegar with 1Tbls. Dried tarragon)
2 tbsp. orange juice
1/4 cup fresh parsley minced fine
2 tsp chopped chives
1/4 tsp. pepper
Dash of Tabasco
No salt needed
Notice we did not use sour cream or yogurt that gives this rich mellow dressing a sharp and tart note that really destroys the effect.
In a blender or food processor
add all the ingredients except the mayonnaise and cream. Pulse and blend and liquefy. Next add the mayo and cream and completely blend. Now we find that the color green is not quite as bright and verdant enough to please a true Goddess so we just cheat and add some green & yellow food coloring until it is a perfect shade. Finally pour into glass or ceramic container and cover. It is critical to let it stand in refrigerator to develop overnight.
For the salad:
1/4 head Romaine lettuce (approx.) per person
Wash, drain, blot and crisp in frig. for 15 minutes before serving.
Marinate some Jicama sticks in grapefruit juice and slice avocado and cucumber. Add fine quality Albacore. (actually any seafood works here) Arrange and ladle on the Green Goddess generously.
For the artichoke:
We make this speciality here at The Old Masini Adobe as an appetizer.
Trim a large artichoke by cutting off the tips with scissors. Cut off stem at base. Scoop out the soft spines from the core of the artichoke with a melon baller or spoon. Now put into boiling water that has been spiked with salt, pepper corns and small Bay Leaf. simmer on medium heat for 25 minutes or until a fork, inserted into the stem of the choke, penetrates easily.
Now carefully remove from water with tongs and allow to rest and drain upside down for several minutes. Invert onto a serving plate and fill the center with the Green Goddess Dressing.
Add additional dressing on the side for dipping.