Green Goddess Dressing, though considered a token of late 1970's cuisine, is actually from the 1920's -- you can tell from of the abundance of tarragon, anchovies, and mayonnaise. What I love about this dressing is that it tastes so fresh and so unexpected. It's savory, but filled with sweet herbs; it's creamy, but cut by sharp vinegar. I like the idea of combining this dressing with crisp romaine, creamy avocado, and zesty tomatoes. It's a modern pairing for this classic condiment.
||For such a pretty salad, you obviously need pretty salad tossers! I love how these add a bit of glamor and fun to any salad. Rose Gold Salad Set, $30, West Elm.
|For the dressing:
1 anchovy fillet
1/4 green onion, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon chives, finely chopped
1 1/2 teaspoons tarragon, finely chopped
1/3 cup mayonnaise
1 tablespoon tarragon vinegar
1 tablespoon water
||For the salad:
1 ripe avocado, sliced
2 ripe zebra tomatoes, cut into wedges
1 green onion, thinly sliced
1 radish, sliced very thinly
2 heads baby romaine (or butter lettuce),
bottom removed and leaves pulled apart
1. Combine all of the dressing ingredients in a food processor. Puree for 30 seconds, until silky and smooth. Pour into a pourer and set aside.
2. Place all of the salad ingredients in a large bowl.
3. Drizzle with as much dressing as you like, and gently mix the ingredients together. Enjoy!
For more classic recipes, head to The Kitchy Kitchen
Photographs: Claire Thomas