Green Goddess Salad With Meat Recipe
The Green Goddess Salad is a gorgeous seafood or chicken salad with greens and herbs. Seasoned with tarragon, garlic and vinegar, the Green Goddess Salad is aptly the Goddess of salads. Try this utterly delicious accompaniment dish and let me know if you'd want to salute to the Green Goddess.
Ingredients
| 8 to 10 anchovy fillets | ||
| Green onion | 1 | |
| Parsley | 1/4 Cup (16 tbs), minced | |
| Dried tarragon | 2 Tablespoon, strained | |
| 1/4 cup finely cut chives | ||
| Mayonnaise | 3 Cup (16 tbs) | |
| 1/4 cup tarragon vinegar | ||
| Garlic | 1 Clove (5gm) | |
| 1 large head romaine | ||
| 1 pound cooked lobster, shrimp, crab meat, or chicken | ||
Directions
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.
Serves 6.
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.
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.
Serves 6.
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.
Chef
