Basecamp Salad Recipe
Green Leaf Lettuce, Carrots, Radish, Fennel, Cherry Tomatoes, Quick Pickled Cucumber, Onions, and Fresh Dill. Served with house-made Green Goddess Dressing.
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Ingredients
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Salad Base
Green Goddess Dressing
Method
Prepare Salad Ingredients
- 1
Wash and Tear Lettuce
Rinse the green leaf lettuce under cold water, then tear it into bite-sized pieces and place it in a large salad bowl.
- 2
Prepare Carrots
Peel the carrots and slice them into thin rounds or julienne them. Add to the salad bowl.
- 3
Slice Radishes
Trim the ends of the radishes and slice them thinly. Add to the salad bowl.
- 4
Chop Fennel
Remove the stalks from the fennel bulb, slice it in half, and remove the core. Chop the fennel into thin slices and add to the bowl.
- 5
Halve Cherry Tomatoes
Rinse the cherry tomatoes and cut them in half. Add to the salad bowl.
- 6
Prepare Quick Pickled Cucumber
If not already prepared, slice the cucumber thinly and mix with vinegar and a pinch of salt for quick pickling. Add to the salad bowl.
- 7
Slice Onion
Peel and thinly slice the small onion. Add to the salad bowl.
- 8
Add Fresh Dill
Chop the fresh dill and sprinkle it over the salad ingredients in the bowl.
Make Green Goddess Dressing
- 9
Combine Dressing Ingredients
In a mixing bowl, combine mayonnaise, sour cream, fresh parsley, chives, lemon juice, minced garlic, salt, and black pepper.
- 10
Blend until Smooth
Use a whisk or blender to blend the dressing until smooth and creamy. Taste and adjust seasoning if necessary.
Assemble and Serve
- 11
Combine Salad and Dressing
Drizzle the Green Goddess dressing over the prepared salad ingredients in the bowl.
- 12
Toss Salad
Gently toss the salad to coat all the ingredients with the dressing.
- 13
Serve
Divide the salad into serving plates and enjoy fresh!