1948: Green Goddess Salad
- 1tlove garlic, minced
- 1/3tup mayonnaise
- 1tablespoon white-wine vinegar
- 1tablespoon Worcestershire sauce
- 2teaspoons minced chives
- 6tnchovy fillets (in oil), drained and finely chopped
- 1tablespoon oil from the anchovy tin
- Cracked pepper
- 1tablespoon chopped parsley
- 1targe head romaine, washed and thoroughly
- 1.tlace 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.tust 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.
garlic, mayonnaise, whitewine vinegar, worcestershire sauce, chives, anchovy, oil, pepper, parsley, head romaine
Taken from www.epicurious.com/recipes/member/views/1948-green-goddess-salad-52431041 (may not work)