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A caesar salad with a twist

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Posted: Tuesday, October 22, 2013 11:45 am

When I was considerably younger, my friend Jeff Litts invited me over for dinner one evening. His mother, was I was soon to find out, was a terrific cook. Babe Scaletta/Litts made this salad dressing that was (in the jargon of the day) outta sight! I had never had anything like it. Well from that point on, I just happened to be in their neighborhood around dinner time. Babe is no longer with us, but the recipe was passed on to me and from me to you. It is always a hit; similar to caesar salad, but much better! Be sure to make the dressing a day ahead. This recipe is enough for two salads.

Green goddess dressing

2 cloves garlic, chopped

3 tablespoons tarragon vinegar

1 teaspoon anchovy paste

3 tablespoons snipped chives

1/2 teaspoon dry mustard

1/3 cup parsley

1 teaspoon Worchestershire sauce

1 cup mayonnaise

1 cup sour cream

1/2 teaspoon ground pepper

Blend in a blender until smooth, about three minutes


2 heads Romaine lettuce, chopped

1 1/2 cups croutons

2 avocados, chopped

1 cup green goddess dressing

Doug Gerard was born in Lodi and began cooking at age five. He managed three Togo’s restaurants, cooked at the Windjammer in Aptos and was a line cook at the Italian Tratoria in Mountain View. He also took a couple dozen cooking classes at The Great Chefs series at Mondavi Winery and Draegers Culinary Centers. His favorite chef is Julia Childs.

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