Green Goddess Salad
From the book The American Century Cookbook by Jean Anderson
| Serves | 6 |
Ingredients
Dressing
| 1 | cup loosely packed fresh parsley sprigs | |
| ¼ | cup coarsely snipped fresh chives | |
| ¼ | cup loosely packed fresh tarragon leaves | |
| 1 | large scallion (including about half the tops), chopped into chunks | |
| 1 | small clove garlic, peeled | |
| 5 | anchovy filets or 2 tablespoons anchovy paste | |
| ¼ | cup tarragon vinegar | |
| 1½ | cups mayonnaise | |
| ½ | cup sour cream | |
| 1 to 2 | Tbsp. buttermilk (as needed to thin dressing) |
Salad
| 1 | clove garlic, peeled and halved | |
| 1 | medium head romaine lettuce | |
| 1 | medium head Boston lettuce | |
| ½ | medium bunch chicory |
Steps
- Place all the dressing ingredients in the work bowl of a food processor fitted with a metal chopping blade. Pulse 8 to 10 times until smooth and creamy, scraping the sides down two or three times.
- If the mixture seems too thick (it should be slightly thicker than medium white sauce), pulse in 1 to 2 tablespoons buttermilk. Pour into a 1-quart jar, cover tightly, and set in the refrigerator. Shake well before using.
- When you’re ready to make the salad, rub the inside of a large wooden salad bowl repeatedly with the garlic clove, then discard the garlic. Break the greens into the bowl in bite-size pieces and drizzle in about 1½ cups dressing. Toss lightly; if each leaf doesn’t glisten nicely with dressing, drizzle in a little more dressing, and toss again.
This content is from the book The American Century Cookbook by Jean Anderson.
Copyright © 1997 Clarkson Potter