Super Bowl Homegating: Historic San Fran Fare

San Francisco is an amazing city that that draws culinary inspiration from a variety of ethnic cultures, a bay rich in seafood, and so on. And it’s the home of sourdough bread in the United States (yum).

The city is also the origin of the famous Green Goddess Salad, created and made famous in 1923 at the Palace Hotel. For the better part of the 1940s, ’50s, ’60s, and ’70s, this was the salad not only on the West Coast, but nationwide. Today, it may be considered retro to make and serve it, but hey, retro’s cool, and this salad is yummy. The dressing is named for its tint, which it derives from the herbs that go in it, and is the predecessor of ranch dressing.

Ingredients

SALAD
2–3 heads of butter lettuce, torn (depending on # of expected guests)
6–8 canned artichoke hearts, nicely sliced
2 tomatoes, sliced into wedges

DRESSING
1 cup Greek yogurt*
½ cup scallions, finely chopped (white and green parts)
¼ cup fresh squeezed lemon juice
4 anchovy fillets, chopped
1–2 cloves chopped garlic
½ cup tarragon leaf, crushed or chopped
2 teaspoons chervil (or parsley)
Dash of kosher Salt, to taste
Dash of black pepper, to taste

*The recipe historically calls for sour cream or mayonnaise, but to cut out the fat and calories, you can substitute in Greek yogurt.

Preparation

In a blender, combine all the dressing ingredients, except for the yogurt, and blend until smooth. Add in the yogurt and process until just blended.
Refrigerate if you don’t plan to use the dressing right away.

In a serving bowl, combine your salad ingredients.
Top with dressing, sprinkle with an additional dash of black pepper, toss, and serve.