Market Salad Recipe

Prepare greens

Wash and spin the mixed salad greens thoroughly; dry well and transfer to a large salad bowl. Remove any large stems.

Prepare tomatoes

Rinse heirloom cherry tomatoes, pat dry, and halve (or quarter if large). Add to the bowl with the greens.

Prepare cucumber

Peel the cucumber if desired, then slice in half lengthwise and thinly slice on the bias into half-moons. Add to the bowl.

Herbs and seasoning

Add the chopped fresh herbs (basil, chives, dill) to the salad. Sprinkle 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper over the assembled vegetables; toss gently to combine just before dressing.

Combine base

In a blender or food processor, add mayonnaise and Greek yogurt (or vegan substitutes).

Add aromatics and herbs

Add tarragon, parsley, chives, minced garlic, capers, anchovy (if using), lemon juice and vinegar to the blender.

Blend

Pulse to combine, then with the blender running slowly stream in the olive oil until the dressing is smooth and emulsified. If the dressing is too thick, add up to 1 tablespoon water to reach desired consistency.

Season and adjust

Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. Adjust acidity with a splash more lemon juice or vinegar as needed. If making vegan, omit anchovy and increase capers to 1 1/2 tsp and add 1/4 tsp seaweed flakes (optional) for umami.

Chill

Refrigerate the dressing for at least 15 minutes to let flavors meld. It will keep in an airtight container for 3–4 days.

Dress the salad

Toss the salad with 3–4 tablespoons of Green Goddess dressing (or to taste). Start with less and add more if desired. Serve immediately.