Green Goddess Salad The California Cookbook Genevieve Callahan Yield: 4 - 6 servings 1 clove garlic, minced ⅓ cup mayonnaise 1 Tbsp. white-wine vinegar 1 Tbsp. Worcestershire sauce 2 tsp. minced chives 6 anchovy fillets (in oil), drained and finely chopped 1 Tbsp. oil from the anchovy tin Cracked pepper 1 Tbsp. chopped parsley 1 large head romaine, washed and thoroughly dried. Place the garlic in a large salad bowl. Using a whisk, blend in the mayonnaise, vinegar, Worcestershire sauce, chives, anchovies and anchovy oil. Add cracked pepper to taste. Let stand at room temperature for an hour or longer to help meld the flavors. Just before serving, add the parsley and half of the romaine leave, torn into bite-size pieces, to the bowl. Toss until the dressing is well distributed and coats all of the leaves. Add the remaining romaine leaves as needed and toss until completely coated with the dressing. Note: This salad's popularity began around 1948 although it was originally made famous at the Palace Hotel in San Francisco in 1923 as a tribute to George Arliss, the star of the play "The Green Goddess". In 2008 as reported in the NY Times by Amanda Hesser it was still being served in the Palace Hotel, 50 salads a day. The dressing, with tarragon added, is also good served over Dungeness crab

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