I’m happiest when I eat a big, leafy green salad once a day. When I’m looking to mix things up a bit from my daily vinaigrette, I opt for this green goddess dressing. It’s creamy (always a win in my book), punchy, and herbaceous. The trifecta of tarragon, chives, and basil works particularly well together, but this is a great excuse to use up any other tender herbs you have.
If you have one, use a mini food processor here so you’ll have less scraping of the bowl.
Serves 4 to 6
For the Green Goddess Dressing
- 3/4 cup plain whole-milk yogurt
- 1/4 cup mayonnaise
- 2 anchovy fillets, roughly chopped
- 1 garlic clove, roughly chopped
- 2 tablespoons roughly chopped tarragon leaves
- 2 tablespoons roughly chopped chives
- 1/2 cup roughly chopped basil leaves
- Zest of 1 lemon
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 head butter lettuce, leaves roughly torn
- 4 cups (about 10 ounces) watercress
- 4 radishes, thinly sliced
- 2 avocados, thinly sliced
Make the salad: Place the butter lettuce, watercress, radishes, and avocados on a serving plate and drizzle it with the dressing. Serve immediately.
Recipe reprinted with permission from “To the Last Bite: Recipes and Ideas for Making the Most of Your Ingredients“ by Alexis deBoschnek. Published by Simon & Schuster.