Rosemary Tarragon Restaurant, early 80s
This is one of many recipes I stole from the restaurant I worked as a waiter for two years. It was in Beachwood, Ohio inside a Marriott Hotel. The restaurant was originally called Daisy’s. When they changed the name they had to keep the salad. Every time they took it off the menu the outcry was big enough to bring it back. Make it and you’ll see why.
- Mixed Greens
- Mandarin Oranges
- toasted coconut
- cooked shrimp, small bay shrimp are how the original was made
- pepper parmesan dressing (bottled or recipe below)
Pepper Parmesan Dressing
- 1 cup mayonnaise (not miracle whip!)
- 2 tsp lemon juice
- dash of garlic power or garlic salt omitting salt later in the recipe
- dash or two of tobasco (more if you like a kick)
- 1/4 cup finely grated parmesan cheese
- 2 tsp of coarsely ground black pepper
- dash of salt (omit if using garlic salt)
Reserve a few of the shrimp and oranges for garnish on top.
Make the dressing: Mix all the ingredients together. Thin to desired consistency with cold water.
Toss all ingredients together with some dressing. Go lightly with the dressing.
Garnish with reserved items. Serve immediately. If making ahead don’t put the croutons in until you’re ready to serve.
A small can of mandarin oranges is enough for a lunch salad for 4 or a side salad for 6–8.
Use the expensive brand of mandarin oranges. Store brands don’t taste as good
Any size cooked shrimp works. The tiny bay shrimp are usually what I use, unless I find bigger ones on sale.
Use your judgment on proportions. Here’s a guideline: 6 cups greens, 1 small can oranges, 1/3 cup shrimp, 1 – 1 1/2 cup croutons, 3 tablespoons of toasted coconut, 4 tablespoons of dressing.