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palace court salad - sheraton hotel

(1 rating)
karenella1 avatar
Recipe by
Martha Price
@karenella1
San Jose, CA

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!

(1 rating)
yield 6 serving(s)
prep time 15 Min
method No-Cook or Other

Ingredients For palace court salad - sheraton hotel

  • 3/4 lb
    fresh cooked shredded crabmeat
  • 1/2 c
    finely minced celery
  • 4 - 6 Tbsp
    mayonnaise
  • 1 tsp
    fresh lemon juice
  • 1/4 tsp
    salt
  • 6 c
    finely shredded iceberg lettuce
  • 6 slice
    large tomatoes (1/2 inch slices)
  • 6 lg
    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 c
    minced fresh parsley
  • 2 Tbsp
    minced fresh tarragon
  • 3 Tbsp
    tarragon vinegar
  • 1/2 c
    minced fresh chives
  • 3 c
    mayonnaise

How To Make palace court salad - sheraton hotel

  • 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.
  • 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.
  • 3
    Chill salads well before serving with Green Goddess dressing. Garnish with lemon wedges.
  • 4
    GREEN GODDESS DRESSING: Put all ingredients in blender or large bowl and mix thoroughly. Makes about 3 and 1/2 cups. Serve chilled.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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