In a food processor or blender, combine mayonnaise, Greek yogurt, packed parsley, chives, tarragon (if using), lemon juice, olive oil, anchovy fillet (or anchovy paste), minced garlic, Dijon mustard and white wine vinegar. Pulse or blend until the herbs are finely chopped and the mixture is smooth and homogeneous.

Check the consistency. If the dressing is too thick, add 1 tablespoon of water at a time and pulse until you reach a pourable, creamy consistency (about 1–2 tablespoons total).

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper (adjust to taste). Taste and add more lemon, salt, or pepper as desired. Transfer dressing to a bowl, cover and refrigerate while you prepare the salad (can be made up to 24 hours ahead).

Broccolini

Trim the broccolini: cut off any tough ends and rinse under cold water. Pat dry thoroughly so it sears rather than steams.

Heat a grill pan or skillet over medium-high heat until very hot. Toss broccolini with 1 tablespoon olive oil, 1/4 teaspoon salt and a pinch of black pepper to coat.

Grill broccolini 3–4 minutes per side (depending on thickness), turning occasionally, until bright green with charred blistered spots and tender-crisp. Remove from heat and set aside to cool slightly; if desired, chop into bite-sized pieces after resting.

Salad Assembly

Prepare the lettuce: shred or slice Romaine (or tear mixed tender lettuce) into roughly 1–1.5 inch pieces and place in a large mixing bowl.

Prepare the cucumber: slice into thin half-moons (about 1/4-inch thick) and add to the bowl with the lettuce.

Add the grilled broccolini to the salad bowl (leave whole stalks or chop into 2–3 inch pieces per preference).

Slice the avocado just before serving to prevent browning. Fan or roughly cube the avocado and gently fold into the salad.

Pour 3/4 cup of the prepared Green Goddess dressing over the salad (reserve extra dressing for guests or to adjust creaminess). Toss gently but thoroughly so the lettuce and vegetables are evenly coated. Taste and add more dressing if desired.

Add croutons on top and finish with a final light sprinkle of salt (about 1/4 teaspoon) and a grind of black pepper. Serve immediately so croutons remain crisp.