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La Belle Cuisine - Salad Dressings

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."


Green Goddess Dressings




"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar.

~ Oscar Wilde

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French Tarragon, Artemisia Dracunculus, a Spice and Flavoring Herb
French Tarragon,Artemisia Dracunculus, a Spice and Flavoring Herb
David Cavagnaro
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La Belle Cuisine


Original Green Goddess Salad Dressing

(Created in the 1920s at the Palace Hotel in San Francisco to
honor the William Archer play, “The Green Goddess”)
Gourmet Archives

1 garlic clove, halved
8 flat anchovy fillets, drained,
reserving 1 teaspoon oil
1 teaspoon minced scallion
1 teaspoon minced fresh tarragon
1 tablespoon minced fresh parsley
2 teaspoons minced fresh chives
1 1/2 teaspoons tarragon vinegar
2 cups mayonnaise
[either homemade, or purchase a
top quality mayonnaise]

Rub a bowl with cut sides of garlic. In the bowl mash the anchovies with
the reserved oil. Add the scallion, tarragon, parsley, chives and vinegar.
Stir in the mayonnaise and combine the mixture well. (The dressing will
be very thick. It can be thinned with water to the desired consistency.)
[Why not use buttermilk?] Serve the dressing as is, as a dip for cold
cooked seafood or vegetables, or thinned, as a dressing for cold
poached fish or salad greens.


Gigi’s Green Goddess Salad Dressing

This is the Green Goddess dressing I was raised on:

Blend together:

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped parsley
1 small scallion, minced
1 teaspoon minced chives
3 tablespoons tarragon vinegar
2 tablespoons lemon juice
4 tablespoons anchovy paste
1 clove garlic, minced

Let the dressing stand at least 1 hour before serving.

Green Goddess Grilled Chicken Salad


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