This famous salad was first created in 1915 at the Palace Hotel in honor of George Arliss, who was appearing in San Francisco that year in William Archer’s play, “The Green Goddess.”

Ingredients:

Dressing:

• 8 to 10 Anchovy fillets [see notes]
• 1 Green onion
• ¼ c Parsley
• 2 T minced fresh tarragon or 1T dried tarragon
• ¼ c Chives, chopped
• 3 c Mayonnaise [see notes]
• ¼ c Tarragon Vinegar

Salad

• 1 Garlic clove
• 1 Large head Romaine lettuce
• 1 pound cooked lobster, shrimp, crab meat or chicken

Instructions:

1. Chop together the anchovies and green onion until finely minced.
2. Add parsley, tarragon and chives, and mix lightly
3. Turn into a bowl and sir in mayonnaise and vinegar.
4. Rub salad bowl with garlic
5. Break lettuce into bite-sized pieces into the bowl
6. Pour over enough dressing to moisten (about 2 cups), toss lightly
7. Spoon onto plates
8. Garnish with  desired shell fish or chicken

Serves: 6 (Makes 1 quart of dressing)

Notes:

• You can use a food processor for the dressing
• I use 2 cups mayonnaise and 2 cups sour cream
• I use anchovy paste instead of chopping little dead fish
• If it doesn’t look green, add a little food coloring
• Also makes a great dip for veggies – especially artichokes

Source: Sunset Cook Book, 1960