The Mad, Mad, Mad, Mad Sixties Cookbook by Rick Rodgers Read Free Book Online Page A

mix with a rubber spatula, mashing some of the cheese into the dressing. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour and up to 3 days.
2. Position a rack in the center of the oven and preheat to 400°F. Arrange the bacon on a rimmed baking sheet. Bake until crisp and golden brown, about 20 minutes. Transfer the bacon to paper towels. Reserve the bacon fat for another use (see page 35 ). Let the bacon cool, then coarsely chop.
3. To serve, stand an iceberg wedge on a dinner plate. Divide the dressing over each wedge, then sprinkle with equal amounts of the bacon. Serve chilled.
RED FRENCH DRESSING: Process ½ cup ketchup, 2 tablespoons cider vinegar, 2 tablespoons chopped shallot or red onion, 1½ teaspoons light or dark brown sugar, ½ teaspoon dry mustard, 1 minced garlic clove, ¼ teaspoon salt, and ⅛ teaspoon freshly ground black pepper in a blender. With the machine running, gradually pour ⅔ cup vegetable oil through a vent in the lid.
GREEN GODDESS DRESSING: Whisk together 2 tablespoons fresh lemon juice and 1½ teaspoons anchovy paste in a bowl to dissolve the anchovy paste. Add 1 cup mayonnaise, ½ cup sour cream, 1 large minced scallion (white and green parts), 2 tablespoons minced fresh parsley, and 1 tablespoon minced fresh tarragon. Season with salt and pepper.
THOUSAND ISLAND DRESSING: Whisk together 1 cup mayonnaise, ⅓ cup ketchup-style chili sauce, 3 tablespoons sweet pickle relish, 1 minced scallion (white and green parts), 2 tablespoons drained and rinsed capers (preferably nonpareil, and chopped if standard large capers), and 2 tablespoons minced pimiento-stuffed olives. Season with hot red pepper sauce.
Lettuce Rejoice

Even though it’s ridiculed by modern foodies as the “polyester of lettuce,” iceberg lettuce was a miracle to midcentury diners.
Before its “invention” in the 1930s, lettuce could only be enjoyed when it was harvested fresh from local growers since it can’t be canned, frozen, or dried to any real satisfaction. And once it’s picked, it begins to wilt quickly. Farmers in California discovered that the cabbage-shaped crisphead lettuce, when packed in ice, could be transported in special cooling containers year round. Crisphead was rechristened iceberg, and became a salvation to salad lovers.
Iceberg lettuce was hugely popular in the Sixties, and continues to dominate the market in America even in the present day. It was favored by dieters for its juicy bulk, and adored by the masses for its crunch as it offered a cool, crispy addition to soft sandwiches and squishy veggies.

WALDORF SALAD
    MAKES 6 SERVINGS
    Created by the maître d’hôtel at the Hotel Waldorf, the first hotel in the world to offer room service, Waldorf salad can be a candy-sweet combination of fresh apples, celery, and lettuce tossed in mayonnaise. Although not part of the original recipe, walnuts are now considered a classic inclusion. Two tricks make this version extra special: toasting the nuts, and adding a little sour cream and poppy seeds to the dressing.
1 cup walnut pieces ½ cup mayonnaise
2 tablespoons sour cream 1 tablespoon poppy seeds
4 Red Delicious or other sweet red apples, cored and cut into ½-inch dice
4 large celery ribs, cut into ½-inch slices
Salt
Freshly ground black pepper
Green lettuce leaves, for serving
1. Position a rack in the center of the oven and preheat the oven to 350°F. Spread the walnuts on a baking sheet. Bake, stirring occasionally, until the walnuts are toasted and fragrant, about 10 minutes. Let cool completely.
2. Whisk the mayonnaise, sour cream, and poppy seeds together in a medium bowl. Add the toasted nuts with the apples and celery and fold together until combined. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 and up to 4 hours. (The acidity of the dressing will keep the apples from discoloring.)
3. Arrange the lettuce in a serving bowl and heap the apple mixture in the center of the bowl.