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View Gallery Photo: Andre Baranowski

SERVES 1

The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.

1 carrot, peeled
1⁄2 cup mayonnaise
1⁄2 cup sour cream
1⁄4 cup roughly chopped chives
1⁄4 cup roughly chopped flat-leaf parsley
1 tbsp. tarragon vinegar
2 tsp. fresh lemon juice
1 1⁄2 tsp. finely chopped tarragon
2 anchovy filets
Salt and freshly ground black pepper
2 lightly packed cups torn boston lettuce,
   chicory, and romaine

1. Using a vegetable peeler, strip long ribbons from the carrot; transfer to a bowl of ice water to let curl.

2. Combine mayonnaise, sour cream, chives, parsley, vinegar, lemon juice, tarragon, anchovies, and salt and pepper to taste in a food processor; purée until smooth.

3. Drain carrots and toss together in a bowl with lettuce mix. Add some of the dressing to greens and gently toss. (Reserve remaining dressing for another use.)

This article was first published in Saveur in Issue #102