Spring is here and it’s time to celebrate all things green! Herbs, lettuces, and green alliums are all to be celebrated for the next few months and Green Goddess salad is the perfect way to enjoy all of those things.
Green Goddess Dressing is Caesar’s herby cousin that makes even salad-phobes LOVE salad. Creamy, herby, and slightly umami, Green Goddess makes your spring lettuces satisfying and far from austere.
This recipe makes quite a bit of dressing, so if you’re not feeding a crowd, make a batch for the week and use as needed.
The Best Green Goddess Dressing
Makes 1 3/4 cups dressing
For the dressing:
2/3 cup fabanaise or regular high quality mayonnaise
1/3 cup plain grass-fed kefir or yogurt
1/4 cup chopped chives or scallions
1/2 cup coarsely chopped flat-leaf parsley or chervil
1 teaspoon dried tarragon leaves
3 tablespoons fresh lemon juice (from about 1 lemon)
2 anchovy fillets packed in oil
1 small garlic clove (or 1/2 regular clove)
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Blend all ingredients in blender until uniform and smooth, about 1 minute. Store in an airtight container for up to one week.
For the salad:
1 head romaine lettuce, chopped or mixed spring greens
1 head endive, sliced
1 greenhouse cucumber, halved lengthwise and sliced
1/4 cup packed sun-dried tomatoes, small dice
Freshly ground black pepper, to taste
Toasted sunflower seeds
Toss salad ingredients with as much dressing as you’d like and serve immediately. Keep any unused dressing in an airtight container and store for up to one week.