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Green Goddess Salad and Dressing

Prep Time1 hour
Course: Salad
Cuisine: American
Servings: 8

Ingredients

Dressing

  • 1 cup fresh parsley leaves and tender stems
  • 1 cup spinach or other tender greens
  • 2 tbsp fresh tarragon leaves
  • 3 tbsp fresh chives
  • 2 cloves garlic coarsely chopped
  • 2 anchovy filets or 1 tbsp anchovy paste or use kalamata olives for vegetarian version
  • 1½ tbsp champagne or sherry vinegar
  • ½ cup oil (canola, avocado or other neutral flavored oil)
  • ½ cup mayonnaise
  • kosher salt and pepper to taste

Salad

  • 8 cups mixed tender greens (lettuce, spinach, baby chard or kale) chopped in bite sized pieces
  • 1 cup sugar snap peas chopped
  • 1 cup asparagus spears chopped and blanched
  • 1 cup green beans or romano beans chopped and blanched
  • ¼ cup scallions thinly sliced
  • 1 pint cherry tomatoes halved
  • 1 cup shelled English peas
  • 3 Persian cucumbers peeled (if desired) and thinly sliced
  • 4 hard cooked eggs peeled and sliced (optional)

Instructions

Dressing

  • Combine dressing ingredients in a blender and puree together until smooth and vibrant green. Adjust seasonings to taste. Refrigerate for an hour or so before serving to allow flavors to meld.

Salad

  • Layer or toss salad ingredients, except eggs. Top with sliced eggs and serve with dressing on the side.

Notes

You can also add rotisserie chicken as a topping or serve alongside a protein. We often leave off the eggs and just have the salad - it's filling enough for a dinner by itself for us. Use whatever veggies you have on hand - the dressing is also good on cauliflower, broccoli or other vegetables.