Mixed Green Salad with Green Goddess Dressing

See the RecipeAndré Baranowski

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

Mixed Green Salad with Green Goddess Dressing
The dressing for this salad is named for The Green Goddess, a stage play popular in the 1920s.
Yield: serves 1

Ingredients

  • 1 carrot, peeled
  • 12 cup mayonnaise
  • 12 cup sour cream
  • 14 cup roughly chopped chives
  • 14 cup roughly chopped flat-leaf parsley
  • 1 tbsp. tarragon vinegar
  • 2 tsp. fresh lemon juice
  • 1 12 tsp. finely chopped tarragon
  • 2 anchovy filets
  • Salt and freshly ground black pepper
  • 2 cups lightly packed torn boston lettuce, chicory, and romaine

Instructions

  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; puree 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.)