Green Goddess Salad
Description
A simple romaine salad topped with classic green goddess dressing made with mayonnaise, parsley, spinach, basil, tarragon, and, lemon juice.
Ingredients
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1 cup baby spinach
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1 cup coarsely chopped fresh flat-leaf parsley
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1/3 cup loosely packed fresh basil leaves
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3 tablespoons chopped fresh chives
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2 tablespoons coarsely chopped tarragon leaves
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1/2 medium shallot, peeled, coarsely chopped
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1 small garlic clove, peeled and chopped
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1/2 teaspoon anchovy paste
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1/4 cup fresh lime juice (from 2 medium limes)
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6 tablespoons olive oil
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1/2 cup mayonnaise
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3/4 teaspoon kosher salt
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4 cups chopped green cabbage
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4 cups chopped hearts of romaine
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3 medium Persian cucumbers, sliced
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1/2 cup thinly sliced green onions
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1 medium ripe avocado, peeled and chopped
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1/4 cup chopped roasted, salted pistachios
Directions
1
Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
2
Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy