palace court salad - sheraton hotel

Name: Palace Court Salad - Sheraton Hotel
Prep time: 15 min
Yield: 6
Cuisine: American
Ingredients: 3/4 pound(s) fresh cooked shredded crabmeat; 1/2 cup(s) finely minced celery; 4 - 6 tablespoon(s) mayonnaise; 1 teaspoon(s) fresh lemon juice; 1/4 teaspoon(s) salt; 6 cup(s) finely shredded iceberg lettuce; 6 slice(s) large tomatoes (1/2 inch slices); 6 large cooked artichoke bottoms; 6 - hard-cooked eggs, peeled and finely chopped; ## GREEN GODDESS DRESSING; 5 or 6 - anchovy fillets, mashed (don't let these scare you - it blends in); 1 - green onion, minced, both white and green portions; 1//4 cup(s) minced fresh parsley; 2 tablespoon(s) minced fresh tarragon; 3 tablespoon(s) tarragon vinegar; 1/2 cup(s) minced fresh chives; 3 cup(s) mayonnaise

(1 RATING)

82 Pinches 1 Photo

Martha Price

San Jose, CA

Updated on Oct 27, 2012

When I was a child my grandpa took me to the famous Garden Court restaurant in the Sheraton-Palace Hotel in San Francisco, CA. He felt it was his duty to introduce his grandchildren to alternate areas of life,such as this nod to "fine dining". He always ordered this salad. I was so intimadated to be in this "fancy" restaurant! This recipe has been a staple on the Sheraton menu since they created it in the 1920's, along with their equally famous Green Goddess dressing. This is their original recipe! The photo is from Bing - the real thing is much more attractive!

Rate

prep time 15 Min

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

3/4 pound fresh cooked shredded crabmeat
1/2 cup finely minced celery
4 - 6 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1/4 teaspoon salt
6 cups finely shredded iceberg lettuce
6 slices large tomatoes (1/2 inch slices)
6 large cooked artichoke bottoms
6 - hard-cooked eggs, peeled and finely chopped
GREEN GODDESS DRESSING
5 or 6 - anchovy fillets, mashed (don't let these scare you - it blends in)
1 - green onion, minced, both white and green portions
1//4 cup minced fresh parsley
2 tablespoons minced fresh tarragon
3 tablespoons tarragon vinegar
1/2 cup minced fresh chives
3 cups mayonnaise

How To Make palace court salad - sheraton hotel

Step 1

To make the seafood filling: mix just enough mayonnaise into the shredded crabmeat and celery to hold it all together. Too much mayonnaise will mask the delicate crab flavor.

Step 2

Arrange shredded lettuce on six large salad plates. For each serving, place a tomto slice in the center of the lettuce and top with an artichoke bottom. On each artichoke bottom mound 1/6 of the crab mixture, spoonful by spoonful, until a tower of crab results. Scatter chopped egg around the artichoke bases.
Step 3

Chill salads well before serving with Green Goddess dressing. Garnish with lemon wedges.
Step 4

GREEN GODDESS DRESSING: Put all ingredients in blender or large bowl and mix thoroughly. Makes about 3 and 1/2 cups. Serve chilled.
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