The New York Times republishes antique recipes from time to time.
Last Sunday's was a version, 1948, of Green Goddess Salad.
This is not really something I would seek out, but I was captivated. And we just happened to have all the ingredients in the house. Oh, and I love all those flavors.
A couple of my friends run Foreign Cinema, an innovative restaurant in San Francisco. Before they bought the place, they had been restaurant consultants, and taught a Fisherman's Wharf restaurant how to upgrade its menu. One of the things they did was to modernize the Crab Louis.
But they did not nix the iceberg lettuce. "You want that watery crunch," said Gayle Pirie. How smart.
Sometimes old-fashioned is better.
Back to the Green Goddess Salad.
It worked. Crisp and very umami. Perhaps too much vinegar (but sheesh, who knows how acidic your vinegar is going to be, the recipe writer or you? Oh, pooh; I should have known.).
Romaine lettuce, to begin with. Then anchovies, mayonnaise (store-bought!), Worcestershire sauce, garlic and much more. My fingers still smell evil.