"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Green Goddess Dressing Recipe

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This recipe for Green Goddess Dressing, by , is from Rusty's Randomly Revised Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 clove pressed or grated garlic
2 T finely chopped anchovies or anchovy paste
3 T finely chopped chives or green onion
1/3 c finely chopped parsley
3 T tarragon wine vinegar (plain will do)
1/2 c dairy sour cream
1 c mayonnaise
salt and pepper to taste
1 T lemon juice

Directions:
Directions:
Combine all ingredients and chill until needed.

Have 6 cups assorted salad greens cut into bite-size pieces ready in the refrigerator. Toss gently with some of the dressing at the last minute. Arrange on 6 plates, put shrimps in the bowl which you mixed the salad and add more dressing, just enough to coat well. Serve a spoonful of shrimps on top of greens on each plate, adding watercress or parsley. (For a luncheon salad, mix the shrimps and greens together)

 

 

 

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