A chef at the Palace Hotel in San Francisco in the 1920s is said to have created this to honor George Arliss, an actor appearing there in a play entitled The Green Goddess. The dressing is made with an abundance of herbs and can be served with fish or shellfish as well as salads. Be sure to use fresh herbs: Dried just don’t deliver the same flavor. For this salad to look its best, place it in a bowl that’s twice the size of the greens so you’ll have plenty of room to toss.

　　

Ingredients

serves 6 to 8

　　

For the Dressing

1 garlic clove, finely minced

　　4 anchovy fillets, finely minced

　　2 cups mayonnaise, homemade (page 284) or store-bought

　　1 cup chopped scallions (green part only)

　　2 teaspoons chopped fresh parsley

　　2 tablespoons cider vinegar, or to taste

　　1 teaspoon chopped fresh tarragon

　　Kosher salt and freshly ground black pepper to taste

　　

For the Salad

1 head romaine lettuce

　　1 bunch watercress

　　1 bunch arugula

　　1 fennel bulb

　　Olive oil for roasting the fennel

　　Kosher salt and freshly ground black pepper for roasting the fennel

　　1 large carrot, peeled and shredded

　　1 cucumber, peeled and thinly sliced

　　1 cup cherry tomatoes

　　

Step 1

Make the dressing: In the work bowl of a food processor fitted with a metal blade, combine the garlic and anchovy fillets. Pulse for 30 seconds, or until puréed. Add the mayonnaise, scallions, parsley, vinegar, and tarragon. Pulse several times until the mixture is creamy. Season with salt and pepper. Pour the dressing into a jar or other covered container and refrigerate until serving time.

　　

Step 2

Make the salad: Cut the romaine into 1/2-inch pieces. Wash the romaine, watercress, and arugula thoroughly in several changes of water. Spin them dry in a salad spinner or pat them dry with paper towels. Place them into a large serving bowl, cover with a damp paper towel and refrigerate until ready to serve.

　　

Step 3

Preheat the oven to 400°F.

　　

Step 4

Trim away the fronds and the hollow stalk of the fennel bulb and cut away the bottom. Cut the fennel bulb into sixths, remove the center core, and coat the pieces with a little olive oil, salt, and pepper. Roast on a baking sheet for 10 to 15 minutes, or until tender. When the fennel is cool enough to handle, chop it into 1/4-inch pieces.

　　

Step 5

Remove the bowl of greens from the refrigerator and add the fennel. Add the carrot, cucumber, and cherry tomatoes.

　　

Step 6

Toss the salad with about 3/4 cup of the green goddess dressing. Add extra dressing if desired. Alternatively, pour the dressing into a small cruet or pitcher and let guests dress their own salads.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.