Unicorn (Unicorn@Indenial.com)
Tue, 05 Oct 1999 06:16:48 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
A reader know only as "Briolet" says "Okay, here's some fresh
material, but it only marginally qualifies as a food funny." It's
close enough for me.
There are three basic types of undergraduate college degrees--Bachelor
of Science (BS), Bachelor or Engineering (BE), and Bachelor of Arts
(BA). A person with a BS asks the question "Why does this work"? A
BE degree holder asks "How does this work?", and a person with a
Bachelor of Arts degree asks "You want fries with that?"
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
This salad dates back to the 1920s, when a play called "The Green
Goddess" was playing in San Francisco. The star of the play was a
frequent guest at the Palm Court Restaurant, where chef Philip Roemer
invented this creamy green dressing. He named the salad "Green
Goddess Salad" to honor the actor, and today almost every American
knows the dressing of the same name.
Green Goddess Salad
For the dressing:
1 cup (250 ml) coarsely chopped parsley
1 cup (250 ml) mayonnaise
1 cup (250 ml) sour cream
1/4 cup (60 ml) coarsely chopped fresh chives
1/4 cup (60 ml) white wine vinegar
3 Tbs (45 ml) chopped fresh tarragon
6 anchovy fillets, or 2 Tbs anchovy paste
1 scallion (spring onion), white and green
parts, coarsely chopped
1 clove garlic, coarsely chopped
For the salad:
1 clove garlic, peeled
1 head Boston lettuce
1 head romaine
1 small bunch chicory, or green of your choice
Combine all the ingredients for the dressing in an electric blender or
food processor and process until smooth. The sauce should be rather
thick, but you may thin it if necessary with a tablespoon or two of
milk. Pour into a glass jar with a tightly fitting lid and
refrigerate for at least 3 hour to overnight. Shake well before
using.
Rub the inside of a large wooden salad bowl with the clove of garlic
and discard the garlic. Break the greens into small pieces and place
them in the bowl. Drizzle enough of the dressing over the greens to
coat them lightly and toss gently. Serves 6 to 8, with extra dressing
left over.
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