This salad gets the green light.

I found another oldie but goodie recipe in Volume 8 of my Better Homes and Gardens Encyclopedia of Cooking (1970) series. I remember my mom making this salad for her mahjongg luncheons. It’s a great salad to put on your summer meal rotation once those herbs you’re planting start shooting up. I threw all the ingredients into a food processor which made blending easy and fast. Add additional tarragon vinegar to thin the dressing if desired. Not only is this dressing delicious on salad, it can be used as a luscious dip for raw veggies.

Interestingly the name isn’t derived from the distinctive green color of the dressing. Instead its credited to a chef at the Palace Hotel in San Francisco who invented the salad dressing in 1923 to honor an actor who was staying in the hotel while he starred in a play called “The Green Goddess.”

Green Goddess Salad

1½ cups mayonnaise

¼ cup finely snipped chives

4 anchovy fillets, finely chopped

1 green onion, finely chopped

2 tablespoons snipped parsley

2 tablespoons tarragon vinegar

1 tablespoon crushed tarragon

5 cups torn romaine, chilled

3 cups torn curly endive, chilled

1 9-ounce package frozen artichoke hearts, cooked, drained and chilled (or use canned quartered artichoke hearts)

1/2 cup pitted ripe olives, sliced

1 2-ounce can rolled anchovy fillets

2 medium tomatoes, cut in wedges (optional)

For dressing, combine first 7 ingredients; mix well. Chill thoroughly. In large salad bowl, combine romaine, endive, artichokes, olives, rolled anchovies and tomatoes. Top with desired amount of dressing. Toss until greens are well-coated.