San Francisco chefs contribute crab Louis and others to the American salad repertoire Series: This is one of an occasional series of articles focusing on American cooking techniques NORTH SPORTS FINAL, C Edition

Americans, especially Californians, have been extraordinarily inventive with salads and salad sauces. California certainly deserves credit for making popular both the salad as a first course and the salad as a whole meal. Crab Louis, arguably the first salad considered a meal, was a fixture in San F...

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Bibliographic Details
Published inChicago tribune (1963)
Main Author Peter Kump, (copyright) 1992 by Peter Kump
Format Newspaper Article
LanguageEnglish
Published Chicago, Ill Tribune Publishing Company, LLC 05.11.1992
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Summary:Americans, especially Californians, have been extraordinarily inventive with salads and salad sauces. California certainly deserves credit for making popular both the salad as a first course and the salad as a whole meal. Crab Louis, arguably the first salad considered a meal, was a fixture in San Francisco, the leading city on the West Coast since Gold Rush Days until it was eclipsed by Los Angeles (home of the Cobb salad) in the mid-1970s. San Francisco's chefs led the way with West Coast cooking. Here are some of their contributions to the salad repertory. 1 clove garlic, halved 3 tablespoons each: minced fresh parsley, snipped fresh chives, chopped green onion 2 tablespoons minced fresh tarragon or 1 1/2 teaspoons dried 4 anchovy fillets, rinsed, drained, minced 1 1/2 cups mayonnaise 3 tablespoons tarragon wine vinegar
ISSN:1085-6706