Saucier Class

As a part of Saucier, we make salad dressings.  Yes, I know that they are not a traditional part of the duties of the Saucier but.............it makes sense to do them here in addition to a couple of other classes.
Last night the class produced a stacked salad that was plated with green goddess dressing.
Here is the plate and the recipe for the dressing.
I hope you enjoy.

Green Goddess Dressing

Yield: 2 qt

1 oz                 Parsley, flat leaf

2 oz                 Chives, chopped

2 Tbsp             Tarragon, fresh chopped

1 oz                 Rice wine vinegar

1 oz                 Lemon juice

1 pint               Mayonnaise

12 oz               Sour cream

1 Tbsp             Garlic puree

1 oz                 Anchovy fillet, pureed

                        Salt, to taste

                        Pepper, white, to taste

                        Worcestershire sauce, to taste

Rinse and chop parsley, but don’t dry.

Puree all fresh herbs in a blender with vinegar and a little water, if necessary.

Blend until smooth.

Combine herb puree with remaining ingredients.

Season to taste.

Chill.

Until next time.

Happy Cooking and Eating

Chef Leslie Bartosh

Bon Appetit Ya'll