1948: GREEN GODDESS SALAD

1948: GREEN GODDESS SALAD image

Number Of Ingredients 10

1 clove garlic, minced
1/3 cup mayonnaise
1 tablespoon white-wine vinegar
1 tablespoon Worcestershire sauce
2 teaspoons minced chives
6 anchovy fillets (in oil), drained and finely chopped
1 tablespoon oil from the anchovy tin
Cracked pepper
1 tablespoon chopped parsley
1 large head romaine, washed and thoroughly

Steps:

1. Place the garlic in a large salad bowl. Using a whisk, blend in the mayonnaise, vinegar, Worcestershire sauce, chives, anchovies and anchovy oil. Add cracked pepper to taste. Let stand at room temperature for an hour or longer to help meld the flavors. 2. Just before serving, add the parsley and half of the romaine leaves, torn into bite-size pieces, to the bowl. Toss until the dressing is well distributed and coats all of the leaves. Add the remaining romaine leaves as needed and toss until completely coated with the dressing. Serves 4 to 6.