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Green Salad with Green Goddess Dressing
from the kitchen of Sharmagne Leland-St. John

1/2 bag of arugula
2 celery stalks chopped
1 Persian cucumber sliced
1 avocado cut into cubes
1 green apple, cored and cut into cubes

In a large bowl, toss together the above ingredients.
Add the salad dressing and toss again just before serving.

To make the mayonaisse:

2 large egg yolks
1 -2 tablespoons fresh lemon juice
1/4 teaspoon salt
Pinch of ground pepper
1 cup of vegetable or olive oil at room temperature
1 1/2 teaspoons Dijon mustard
Additional salt and ground black pepper to taste

Whisk together yolks, lemon juice, salt and pepper together
in a medium bowl until smooth and light. Whisk the oil in
by drops until the mixture starts to thicken and stiffen. As
the sauce begins to thicken, when about one-third of the
oil has been added, whisk in the oil more steadily, making
\sure each addition is thoroughly blended before adding
the next. Should the oil stop being absorbed, whisk
vigorously before adding more. Stir in the mustard and
salt and pepper to taste.

Use immediately or refrigerate in a covered jar for 1 to
2 days.

To make the dressing:

1 cup fresh mayonaise
1/2 cup sour cream
1/4 cup snipped fresh chives
1/4 cup minced fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
3 anchovy fillets, rinsed, patted dry, and minced
salt and freshly ground pepper to taste

Stir all the ingredients together in a small bowl until well
blended. Taste and adjust the seasonings. Use immediately
or cover and refrigerate.

If you don’t like anchovies buy a bottle of Bob’s Big Boy Blue
Cheese Dressing and use that. Keep this salad and the Green Goddess dressing
in mind for St. Patrick's Day in March..


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