"Stand-Up" Salad with Green Goddess Dip
Serves 10-12
Among California’s many contributions to the American salad lexicon, Green Goddess dressing must surely rank high. Created in the 1920’s, to honor the actor George Arliss, who was appearing in San Francisco in a play titled Green Goddess, the potent and tangy concoction inspired this dip. Thinned with a little buttermilk, the dip becomes a nice dressing for cold seafood, chicken, or vegetables.
1 large egg
2 large egg yolks
2 Tbsp white tarragon vinegar
4 oil-packed anchovy fillets, chopped
1 Tbsp fresh lemon juice
2 tsp Dijon mustard
1 garlic clove, peeled and chopped
1 cup canola oil (or mild oil of your choice)
½ cup chopped flat-leaf parsley
2 Tbsp chopped fresh tarragon leaves, chopped
¼ cup snipped chives
2 green onions, white and green, trimmed and chopped
½ lb plain, mild goat cheese, softened (see Note)
Kosher salt
3 Belgian endive, cored and separated
tender inner leaves of 3 heads of romaine lettuce
In a food processor, combine the egg, yolks, vinegar, anchovies, lemon juice, mustard, and garlic and process until smooth. With the motor running, gradually add the oil through the feed tube; the mixture will thicken. Add the parsley, tarragon, chives, and green onions and pulse to blend into the sauce; do not over-process. Some flecks of green should remain. Add the cheese and pulse again, until just blended. Adjust the seasoning, adding salt if necessary. Transfer the dip to a container, cover, and chill for several hours or overnight.
Spoon the dip into a bowl and set the bowl on a platter. Surround the bowl with the endive and romaine and serve immediately.
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