Green Goddess Salad

Our 2000 Sauvignon Blanc is wonderful with the green flavors of asparagus and tarragon. This is a variation of the salad created in 1915 in honor of George Arliss who was appearing in the play, “The Green Goddess,” by Wm. Archer. Recipe courtesy of Marlys Gilmore, St. Clement Hospitality Staff.

• 1 pound cooked shrimp
• 1 pound cooked asparagus, cut into 2 inch pieces
• 2 heads of Boston lettuce, washed, dried and torn into pieces

Dressing:

• 8 anchovy fillets finely chopped with 2 green onions
• 3 Tbsp. chopped fresh tarragon or half that amount of dried tarragon
• 2 minced garlic cloves
• 1/4 cup chopped parsley
• 1/4 cup tarragon vinegar
• 1/2 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 1 cup mayonnaise
• 1/2 cup sour cream

Additional chopped parsley to sprinkle over salad and plate rims

Combine all dressing ingredients in a bowl. Chill at least an hour for flavors to blend. Toss lettuce with enough dressing to moisten. Place lettuce on four plates. Add dressing to shrimp and asparagus separately. Put shrimp in center of lettuce and arrange asparagus around shrimp. Sprinkle with the parsley.

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