An Updated Classic: Green Goddess Salad

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. mvp-header
Salad Set 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
(serves 2-4) 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. claire-signature-layout Photographs: Claire Thomas