President Eisenhower's French Salad Dressing
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 clove garlic, chopped
2 tablespoons green onion tops
1 tablespoon anchovy paste
1/2 cup sour cream
1 cup mayonnaise
2 tablespoons tarragon vinegar
1/2 teaspoon black pepper
1/2 tablespoon lemon juice
green food coloring
Mix the anchovy paste with the garlic and green onion tops. Add the remaining ingredients, plus one drop of green food coloring. Chill for 2 or 3 hours to blend flavors.
Serves 6.
Author's note: Serve over lettuce, romaine, escarole, or mixed greens. Excellent with shrimp salad, crab meat or lobster salad.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
1 clove garlic, chopped
2 tablespoons green onion tops
1 tablespoon anchovy paste
1/2 cup sour cream
1 cup mayonnaise
2 tablespoons tarragon vinegar
1/2 teaspoon black pepper
1/2 tablespoon lemon juice
green food coloring
Mix the anchovy paste with the garlic and green onion tops. Add the remaining ingredients, plus one drop of green food coloring. Chill for 2 or 3 hours to blend flavors.
Serves 6.
Author's note: Serve over lettuce, romaine, escarole, or mixed greens. Excellent with shrimp salad, crab meat or lobster salad.