Green Goddess Salad

Green Goddess dressing is a vintage American classic with so many different iterations floating around. After much experimentation, I wanted to share the recipe I have landed on - a creamy, aromatic dressing packed with tarragon and garlic with the slightest hint of anchovy. It's inspired by the green goddess dressing served at an old-school steak house near LAX, one of those places that ever-so-charmingly hasn't changed since Eisenhower was president. {red naugahyde booths, red polyester uniforms, giant martinis, a piano player and loads of dark brown paneling). You know its kind.

Green Goddess Salad

8 c baby romaine lettuce hearts, bases removed, leaves cut or torn into thin strips

4 scallions, sliced

1 large Haas Avocado, cut into 1/2" cubes

1 c broccoli sprouts

freshly ground black pepper

- and for the dressing

3/4 c reduced fat Vegenaise

1/8 c low fat sour cream or Greek yogurt

4 anchovies, or more to taste

2 T fresh tarragon leaves, chopped

2 T fresh chives, chopped

1 T fresh parsley leaves, chopped

1/8 c tarragon vinegar

2 large garlic cloves, sliced, or more to taste

To make the dressing, pulse all ingredients in a food processor until uniform. 

In a large salad bowl, toss lettuce, scallions and avocado with 1/4 c dressing.  If you like more dressing, add more slowly, 1 T at a time. Divide salad among 4 plates and top with sprouts and a dusting of pepper.

Remaining dressing can be stored in an airtight container in the refrigerator. Use within a few days as salad dressing, a base for tuna salad or as a sauce for grilled fish.

Source:  Jill Crusenberry