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.

Mixed Green Salad with Green Goddess Dressing 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.)