Wednesday, April 17, 2013

Green Jacket Salad for a Masters Party


Green Jacket Salad
Every April thousands of fans descend on the Augusta National Golf Club in Augusta, Georgia to watch top golf professionals battle for the coveted prize- a green jacket.  Only Tournament winners and members of the elite club may own the specialized green jacket. Many consider the Masters golf tournament the most prestigious competition in the world.

I was most fortunate to be invited for a visit and found the grounds of the impeccably groomed Club more beautiful in person than on television.  Azaleas, dogwoods, wisteria and camellias bloom as if set in a botanical garden rather than on a golf course.  Every view was photo worthy- except I had no camera.

The Augusta National shrouds itself in secrecy and Club decrees become the unquestioned law. No cell phones, cameras or electronic gadgets allowed on the property—period, end of discussion. Obey golf etiquette while in attendance or you will be immediately escorted off the premises. Yet, the atmosphere is still very welcoming and dignified. The Masters is tradition at its finest.

For many years a restaurant named the Green Jacket was a neighbor of the Augusta National Golf Club. Their distinct house salad earned a grand following. The recipe below is considered the original according to the cookbook: Par-3, Tea-Time at the Masters.

I made it for my guests to enjoy as we watched the exciting overtime finish to the Masters 2013. Tasty, tangy , traditional and green.  Perfect!


Adam Scots wears his new Green Jacket
Photo Credit: Michael Madrid, USA TODAY Sports

Green Jacket Salad
Courtesy of Par-3, Tea-Time at the Masters and the Augusta CVB

Ingredients:
Pita bread for croutons
3 Tbsp. vegetable oil
2 Tbsp. red wine vinegar
1 tsp. seasoned salt
1 tsp. dried oregano
1 tsp. chopped fresh parsley
1 bunch green onions, green part only, chopped
1 head iceberg lettuce, torn into bite-sized pieces
1 tomato, diced
2 Tbsp. grated Parmesan cheese

Directions:
Preheat the oven to 350 degrees. Cut the pita bread into small pieces and spread on a baking sheet.  Bake for 5 to 7 minutes. Let cool. (I toasted mine in a toaster oven.)
Whisk the oil, vinegar, parsley, seasoned salt, oregano and green onions in a bowl.  Combine the pita croutons, lettuce, tomato and cheese in a large bowl.  Add the dressing and toss to mix.

Serves 6-8.

No comments: