Created by the chef of San Francisco's Palace Hotel in the early 1920s, this dressing pairs perfectly with hearts of romaine or other crunchy green lettuces.
Servings: Makes 1 1/4 cups
  • 1 cup mayonnaise
  • 3 green onions (white parts plus 2 inches of the green), chopped
  • 1 cup chopped fresh mint
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh chives
  • 3 anchovy fillets in oil, drained and chopped
  • 1 tablespoon red wine vinegar
  • Freshly ground black pepper , to taste
  • Directions
    In a blender or food processor, combine all ingredients except pepper until well mixed. Scoop into a bowl and season to taste with pepper. Cover and refrigerate before using.


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