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Green Goddess Salad

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READ REVIEWS ()

20 mins total
20 mins prep

Recipe Filed Under
Vegetable, American, No Cook, Easy, 30 Minute, Quick, Vegetarian, Salad, Fall, Spring, Summer, Winter, Entertaining

Provided By: Jean Anderson

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Which greens make the best Green Goddess Salad? I like equal parts romaine, Boston lettuce, and crinkly leaf lettuce or arugula. Don't be put off by the anchovies in the dressing. I served this recipe to an anchovy-loathing friend who said he couldn't even taste them. Use extra dressing to sauce fish, devil eggs, dress shrimp or chicken salad.

Ingredients

Serves:

FOR DRESSING

1 cup lightly packed curly parsley leaves

1/3 cup lightly packed fresh tarragon leaves

1/4 cup freshly snipped chives (do not pack)

2 small scallions, trimmed and chunked (include some green tops)

1 small garlic clove, peeled

6 anchovy fillets, well drained, or 1/2 (1.6-ounce) tube anchovy paste

1/4 cup tarragon-flavored white wine vinegar

1 1/2 cups mayonnaise (use light, if desired)

2/3 cup sour cream (use light, if desired)

2 to 3 tablespoons milk, if needed to thin dressing

FOR SALAD

8 cups mixed washed, spun-dry salad greens, broken into bite-size pieces

Directions

MAKE DRESSING: Whiz all dressing ingredients in food processor or electric blender at high speed about 30 seconds until smooth, scraping work bowl or blender cup at half-time.

Scoop into 1-quart jar (or plastic container), screw lid down tight, and refrigerate until ready to use.

ASSEMBLE SALAD: Place salad greens in large non-reactive bowl. Measure out 1 cup dressing and, if necessary, thin with a little milk -- dressing should be a little thinner than ketchup. Pour evenly over greens, toss well, and serve.