The original version of this salad was created for George Arliss, star of " The Green Goddess," a stage play of 1915.
Makes 6 servings.
1/3 cup light cream
1 cup mayonnaise or salad dressing
1 can (2 ounces) flat anchovies, drained
1/3 cup chopped green onions
1/3 cup chopped parsley
2 tablespoons chopped chives
1 package (1 pound) frozen cooked shelled and deveined shrimp
2 ripe avocados
2 tablespoons lemon juice
6 cups broken romaine
1 can (7 ounces) tuna fish, drained
Procedure:
1. To make dressing: place cream, mayonnaise or salad dressing, anchovies, green onions, parsley and chives in container of electric blender; cover. whirl until smooth, scraping down sides of blender container if necessary.Refrigerate at least 1 hour to blend flavors.
2. Cook shrimp following label directions; refrigerate.
3. Halve avocados; peel and pit.Cut into thin slices; dip in lemon juice.
4. Line a large shallow plate wit romaine.Arrange shrimp and avocado slices on top.Place tuna in chunks in center.Garnish platter with lemon wedges. Pass Green Goddess dressing.
