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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This comes from a very old (60's) cooking magazine my mom had called All Time Favorite Recipes. This was a favorite of ours, and we still talk about this dressing all these years later !! The dressing is good on any salad, Enjoy! Ingredients:
1 1/2 cups mayonnaise |
1/4 cup chives, minced |
2 tablespoons taggaron vinegar |
2 tablespoons fresh parsley, minced |
1 tablespoon dried tarragon, crushed |
4 anchovy fillets, finely chopped |
1 green onion, finely chopped |
6 cups romaine lettuce, torn and chilled |
3 cups curly endive lettuce, torn and chilled |
1 (9 ounce) package frozen artichoke hearts, cooked, drained and chilled |
1/3 cup pitted ripe olives, sliced |
1 (2 ounce) can anchovy fillets |
2 medium tomatoes, cut into wedges |
Directions:
1. Combine all dressing ingredients and mix thoroughly. Chill for 1 hour.
2. For salad, combine all ingredients, top with 1/3 cup dressing and toss several times until all lettuce is coated. Serve on chilled plates and pass additional dressing.
3. (Note: cooking time shown is for chilling dressing - of course can be served right after making, but it's best when it is allowed to let all the ingredients just chill together for a while - ).
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