Green Goddess Salad

Name: Green Goddess Salad
Yield: serves 6 to 8
Ingredients: 1 garlic clove, finely minced; 4 anchovy fillets, finely minced; 2 cups mayonnaise, homemade (page 284) or store-bought; 1 cup chopped scallions (green part only); 2 teaspoons chopped fresh parsley; 2 tablespoons cider vinegar, or to taste; 1 teaspoon chopped fresh tarragon; Kosher salt and freshly ground black pepper to taste; 1 head romaine lettuce; 1 bunch watercress; 1 bunch arugula; 1 fennel bulb; Olive oil for roasting the fennel; Kosher salt and freshly ground black pepper for roasting the fennel; 1 large carrot, peeled and shredded; 1 cucumber, peeled and thinly sliced; 1 cup cherry tomatoes

December 14, 2011

A chef at the Palace Hotel in San Francisco in the 1920s is said to have created this to honor George Arliss, an actor appearing there in a play entitled The Green Goddess. The dressing is made with an abundance of herbs and can be served with fish or shellfish as well as salads. Be sure to use fresh herbs: Dried just don’t deliver the same flavor. For this salad to look its best, place it in a bowl that’s twice the size of the greens so you’ll have plenty of room to toss.

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