Green Goddess Salad
Servings: 6
Ingredients
- 1 head romaine lettuce leave washed, dried and torn into bite-size pieces
- Any of the following:
- Thinly sliced radishes
- Chopped or sliced cucumber
- Chopped tomatoes
- Cubed avocado
- Raw or cooked corn kernels
- Quartered hard-boiled eggs
- Dressing:
- ½ cup whole plain yogurt regular or Greek
- 1 cup flat-leaf parsley leaves
- 3 Tablespoons chopped chives
- 2 Tablespoons basil leaves
- 1 Tablespoon chopped dill if you have it
- 1 scallion chopped
- 1-2 Tablespoons fresh lemon juice
- 1 teaspoon anchovy paste or two anchovy fillets
- ½ - ¾ cup unrefined cold-pressed, extra-virgin olive oil (depending on how thick or thin you like it)
- ¾ teaspoon fine grain sea salt
- Freshly ground black pepper to taste
Instructions
- Place all dressing ingredients except oil, salt and pepper in a blender or food processor. With the motor running, slowly pour in olive oil. Season with salt and pepper to taste.
- Toss lettuce in a serving bowl with enough dressing to coat lightly. Either toss remaining salad components separately with dressing or arrange on top of lettuce and drizzle with dressing.
Notes
The original Green Goddess dressing contains lots of tarragon. Feel free to experiment with other different fresh green herbs such as tarragon, cilantro, chervil or mint.
For a dairy-free version, use ½ cup silken tofu in place of the yogurt and increase lemon juice to 3 Tablespoons. I’m sure you could also substitute ½ of ripe avocado, but I haven’t tried that.