Robin Belsky wrote in saying she and her friend Lisa Gordon Steinhardt, both from Baltimore, were in search of the recipe for the "Coffey Salad" that was served at the Pimlico Hotel restaurant. Sadly, this Baltimore institution has long since closed but many people remember this wonderful salad and the waitress, Claudia Coffey, who created it and for whom it was named years ago.
Nancy Holden of Baltimore sent in a clipping she says she cut from The Sun 10 or 12 years ago for the salad. There is nothing all that fancy about it. The key is that all the ingredients are chopped first and then the oil and vinegar are added to the mixture. Be sure to use a good-quality salad oil, and feel free to adjust the seasonings to suit your own taste.
Makes 1 serving
1/2 head iceberg lettuce, chopped
1 slice onion, chopped
2 slices tomato, chopped
1/2 hard-boiled egg, chopped
1 clove garlic, put through garlic press
1 teaspoon oregano
3 heaping teaspoons grated parmesan cheese
2 chopped anchovies
salad oil to taste
vinegar to taste
Combine first 8 ingredients in a bowl. Gradually mix in oil and vinegar to taste.
Per serving: 378 calories, 11 grams protein, 32 grams fat, 6grams saturated fat, 13 grams carbohydrate, 4 grams fiber, 117 milligrams cholesterol, 434 milligrams sodium
Elizabeth Martin of China Grove, N.C., is looking for a recipe for a cookie she used to have when she was young called a "Johnnie Cake." She describes it as a thin, hard, sandwich-type cookie that had bananas between the two cookies.
If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com.Names and addresses must accompany recipes to be published. Letters may be edited for clarity.
The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.