Mixed Green Salad with Green Goddess Dressing

by0| PUBLISHED May 7, 2007 4:00 AM
Mixed Green Salad with Green Goddess Dressing
See the Recipe. André Baranowski

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

Yield: serves 1


  • 1 carrot, peeled
  • <sup>1</sup>⁄<sub>2</sub> cup mayonnaise
  • <sup>1</sup>⁄<sub>2</sub> cup sour cream
  • <sup>1</sup>⁄<sub>4</sub> cup roughly chopped chives
  • <sup>1</sup>⁄<sub>4</sub> cup roughly chopped flat-leaf parsley
  • 1 tbsp. tarragon vinegar
  • 2 tsp. fresh lemon juice
  • 1 <sup>1</sup>⁄<sub>2</sub> tsp. finely chopped tarragon
  • 2 anchovy filets
  • Salt and freshly ground black pepper
  • 2 cups lightly packed 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; 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.)