Green Goddess Salad With Meat
|Minced parsley||1⁄4 Cup (4 tbs)|
|Minced fresh tarragon/1 tablespoon dried tarragon soaked in vinegar and then strained||2 Tablespoon|
|Finely chopped chives||1⁄4 Cup (4 tbs)|
|Mayonnaise||3 Cup (48 tbs)|
|Tarragon vinegar||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Romaine head||1 Large|
|Cooked lobster/Shrimp / crab meat / chicken||1 Pound|
Chop together the anchovies and green onion until finely minced.
Add parsley, tarragon, and chives, and mix lightly.
Turn into a bowl and stir in mayonnaise and vinegar, mixing well.
Rub a salad bowl with 1 cut clove of garlic and break romaine into bite-sized pieces into the bowl.
Pour over enough dressing to moisten (about 2 cups), toss lightly, spoon on salad plates, and garnish with desired shellfish or chicken.
Recipe makes about 1 quart dressing, or enough for 12 servings.
There are many variations to this creamy dressing.
Some cooks use sour cream for part of the mayonnaise or anchovy paste instead of the fish fillets.
Others use a blender to chop together the parsley, tarragon, chives, and anchovy fillets.
Well seasoned French dressing may be used instead of the vinegar.