Café Salad Recipe

Prepare and blend dressing

In a blender or food processor, add mayonnaise, Greek yogurt, fresh parsley, chives, tarragon, lemon juice, anchovy fillets (if using), Dijon mustard, and garlic clove. Pulse to break down herbs and aromatics until roughly combined.

With the motor running, drizzle in the olive oil slowly until the mixture becomes smooth and emulsified (about 20–30 seconds). Scrape down the bowl and taste.

Season with 1/2 tsp salt and 1/4 tsp black pepper. If dressing is too thick, thin with 1–2 tsp water or additional lemon juice to reach a creamy but pourable consistency. Refrigerate while you prepare the salad; dressing can be made up to 48 hours ahead.

Wash and dry the mixed greens thoroughly using a salad spinner or clean kitchen towel. Place in a large bowl and chill briefly if desired.

Trim the fennel: cut off the fronds and reserve a small handful for garnish. Slice off the base and core if tough. Using a sharp knife or mandoline, very thinly slice the fennel bulb into half-moons (about 1–2 mm). Toss slices immediately with 1 tablespoon lemon juice to keep them crisp and bright.

Thinly slice the cucumber into half-moons and slice radishes paper-thin. Add cucumber and radishes to the bowl with the mixed greens.

Add the lemon-tossed fennel to the greens. Lightly season the salad with 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Toss gently to combine.

Remove the green goddess dressing from the refrigerator and give it a quick whisk. Drizzle about 3–4 tablespoons (or to taste) over the salad and toss gently until evenly coated. Serve any extra dressing on the side.

Finish the salad by drizzling 1 teaspoon extra-virgin olive oil over the top and sprinkling the reserved fennel fronds for garnish. Taste and adjust seasoning with additional salt, pepper, or lemon if needed.