Pastor Phil’s, only green things that Lisa likes,
Green Goddess Salad

We made a Green Goddess Salad for the café in the fall but I couldn’t remember all the ingredients. The recipe was on our home PC and Lisa, love of my life but source of much culinary frustration, happened to look over my shoulder as I found the file with the recipe. Her first comment was about the red onions which she doesn’t like in any dish, let alone a salad. “They’re not green.” I asked about green peppers, noting that they were very green. She replied, “It doesn’t have to have everything green.” (She doesn’t like green peppers, either) “Anticipating my next suggestion she said “No celery even though it’s green.” (You guessed it. She doesn’t like celery.) She did add peas and lots of them making sure that I listed them as Green Peas. I thought it redundant but Lisa informed me peas come in all the colors of the rainbow and she only likes the green ones. So the Lisa-ized version of Pastor Phil’s Green Goddess Salad has Iceberg and Romaine lettuce, baby Spinach, mixed baby Field Greens (some of which are purple) green Grapes, Cucumbers, sliced paper thin with the skin left on, (a minor concession since Lisa merely tolerates cucumbers and will most likely pick them out of her salad) Roasted Pumpkin Seeds (sort of olive green), and Green Peas. You can use Kraft® Green Goddess Dressing or make the original Green Goddess Dressing (Recipe follows) Tostitos® Hint of Lime Tortilla chips serve as croutons. (Limes are green even if the chips are not) So there you have it, an all green salad with only things that Lisa likes.

The original Green Goddess Salad was created by Executive Chef Philippe Roemer at the Palace Hotel in San Francisco in 1923 as a tribute to George Arliss, the star of the play “The Green Goddess.” It featured a dressing anchovies, mayonnaise and parsley or tarragon (to make it green) served on salad greens and watercress in a bowl rubbed with Garlic.

Our, Garde Manger or salad chef, Cathy, prepares café salads in a bus tub which serves 50, so I’ve just listed the ingredients.

• Iceberg Lettuce - shredded
• Romaine - chopped
• Baby Spinach
• Mixed Field Greens
• Green Peas
• Roasted Pumpkin Seeds
• Green Grapes – cut in half
• Cucumbers – sliced paper thin
• Tostitos® Hint of Lime Tortilla chips – broken into small pieces
• Kraft® Green Goddess Dressing – or make the original

Combine ingredients, toss with dressing, plate and serve.

Original Green Goddess Dressing Recipe

• 2 cups of mayonnaise
• 4 minced anchovy fillets
• 1 green onion, chopped
• 2 teaspoons chopped parsley
• 2 teaspoons chopped chives
• 1 Tablespoon tarragon vinegar (or to taste)
• 1/4 teaspoon dried OR 1 teaspoon cut, fresh tarragon