Turns out, Mary Beth was the oldest of four Mullaneys. Steven was next, then Cathleen (same age as my sister) and sweet little Brendan. These kids and my sister and I would turn into friends and remain so...Steven is married to our former roommate Alyssa, Cathleen and Katherine have been close friends since elementary school and Brendan thought I was the dream girl when he was in high school. Why is everybody laughing, dammit?
So, what the hell am I trying to tell you people? It's all about their mom, Fran. Of course, back in those days, she was "Mrs. Mullaney" but we're all mature adults now (at least that's the theory) and we can call her Fran and she'll answer. Fran is a lot of things: good faithful Catholic, super mom, vacuumer extraordinaire (no, really), philanthropist, athlete, beautiful and she's a damn good cook. So, to answer your question, what I'm trying to tell you people is about the "Mullaney Salad."
I don't remember how old we were when we got the recipe, but we've been making this for years. Katherine got it first from Fran and says Fran calls it "garlic salad." That's a good name; it has so much garlic in it that one time I was accused at work of drinking that morning because of the garlic leaching out of my skin. That's a true story. So, for many, many years now, Katherine and I have been making what we call "The Mullaney Salad." We've taught it to other people as well. Not sure if my cousin Brooks is making it right now in Hanoi, but I'm pretty darn sure Amy is serving it up in Longmont, Colorado.
Not only am I going to share it with you, but I had the pleasure of having my sweet little Vivian make it with me the other night. She was so proud of her Mullaney vinaigrette (I'm teachin' the kid big words, ya see) and lettuce, as you can plainly see from the pix. So, eat, drink and stink up the joint with this most amazing garlic (Fran) Mullaney Salad! **Full Disclosure** I don't have Fran's actual recipe anymore, so each time I make this, I have to do "what looks right". So, these measurements I'm giving you are approximate and you can tweek at will.
- 1 head romaine (Fran says you wash your leaves, dry them, wrap them in a towel [like a baby] and put in the fridge. I must admit, I often skip the lettuce swaddling because I'm impatient)
- 1-2 tsp minced garlic
- salt (the coarser, the better)
- 1/4 red wine vinegar
- 1/4 cup olive oil
- 1 1/2 tsp dry mustard
- 3-4 shakes of Worchestershire
- some pepper