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Green Goddess Salad

From the book The American Century Cookbook by Jean Anderson

Serves

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.

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