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Green Goddess Salad

chef.tim.lee's picture
Ingredients
  Mayonnaise 1 Cup (16 tbs)
  Thick cream 1⁄2 Cup (8 tbs)
  White wine tarragon vinegar 3 Tablespoon
  Lemon juice 1 Tablespoon
  Parsley 1 1⁄2 Cup (24 tbs), finely chopped
  Onion 3 Tablespoon, finley chopped
  Anchovy fillets 3 Tablespoon, mashed
  Garlic 1 Clove (5 gm), finley minced
  Chives 1 Tablespoon, chopped
  Capers 2 Teaspoon, chopped
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

1. For Dressing—Blend thoroughly mayonnaise, sour cream, white wine tarragon vinegar, lemon juice, parsley, onion, anchovy fillets, garlic, chives, capers, salt and pepper.
2. Cover tightly and chill in refrigerator 3 to 4 hrs.
3. For Salad—Wash salad greens (such as lettuce, curly endive or escarole) in cold water, discard bruised leaves and drain well.
4. Top each salad with 1/4 cup dressing.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Mayonnaise
Preparation Time: 
240 Minutes

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