Rosie Makes A Mean Green Salad.

It's Spring and it's Green!

Green Salad and Green Goddess Dressing, that is.

I love food with a story and Green Goddess dressing has a story.  Green Goddess dressing was created at the Palace Hotel in San Francisco in 1923.  The opulent Palace Hotel was originally established in 1875, rebuilt after the 1906 earthquakes, and was San Francisco's first premier luxury hotel and the largest in the world.  In a city renowned for its restaurants, the Palace Hotel's Palm Court restaurant quickly established its reputation as an elegant, sumptuous, and prestigious dining room.  In 1923, executive chef at the Palace, Chef Philip Roemer, created the Green Goddess dressing to pay tribute to prominent London actor Georg Arliss, who stayed at the hotel while he was performing in William Archer's hit play, "The Green Goddess." Like most recipes, the dressing has evolved over the years and I offer you my updated version of the famous dressing.

First, a quick trip in the garden to pick:

parsley

tarragon

basil

and chives.

Then I threw a bunch of green stuff together for the salad fixin's:

romaine lettuce

spinach

snow peas, steamed for 2 minutes

green beans, steamed for 4 minutes

sliced English cucumber

avocado, chunked and tossed in lime juice (to keep from browning)

sliced green onions

Arrange all the green so it's nice and purty.

Rosie's Green Goddess Dressing

2 anchovies, rinsed off and minced

1 garlic clove, minced

1 shallot, finely minced

1/4 cup chopped fresh parsley

2 TB chopped fresh basil

3 TB chopped fresh tarragon

1/4 cup chopped fresh chives

juice of 1 lemon

1/2 cup mayonnaise

2 TB buttermilk

1 TB Dijon mustard

1 TB white distilled vinegar

1 tsp sugar

pinch kosher salt, to taste

a few grinds pepper, to taste

Put all ingredients in a processor and ... process.

Pour over salad.

Toss.

Enjoy!