Mixed Green Salad with Green Goddess Dressing

Name: Mixed Green Salad with Green Goddess Dressing
Total time: PT0D0H0M
Yield: serves 1
Ingredients: 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 cups lightly packed torn boston lettuce, chicory, and romaine

by0| PUBLISHED May 7, 2007 4:00 AM

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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

Ingredients

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 cups lightly packed torn boston lettuce, chicory, and romaine

Instructions

Using a vegetable peeler, strip long ribbons from the carrot; transfer to a bowl of ice water to let curl.
Combine mayonnaise, sour cream, chives, parsley, vinegar, lemon juice, tarragon, anchovies, and salt and pepper to taste in a food processor; puree until smooth.
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.)

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