Butter Goddess Salad Recipe

Prepare lettuce

Wash butter lettuce leaves thoroughly, spin or pat dry, then tear into bite-sized pieces. Place in a large chilled salad bowl or on a platter.

Prepare cucumber

Peel (optional) and halve the cucumber lengthwise. Remove seeds with a spoon if desired, then slice diagonally into 1/4-inch slices to yield about 1 cup. Add to the bowl with lettuce or reserve for plating.

Slice green onions

Trim root ends and any wilted tops from green onions. Slice thinly on a sharp diagonal into 1/8-inch pieces. Reserve a small pinch of the green tops for garnish.

Assemble salad base

Scatter the sliced cucumber and sliced green onions over the torn butter lettuce. Crumble 3 ounces of feta evenly across the salad. Sprinkle 1/4 cup dried tart cherries and 1/2 cup roughly chopped pistachios over the top, leaving space for candied nuts to be added last.

In a blender or food processor combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1/4 cup packed fresh parsley, 2 tablespoons fresh chives, 1 tablespoon fresh tarragon, 2 tablespoons lemon juice, 1/2 teaspoon anchovy paste (optional), 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pulse or blend until the herbs are well broken down. With the motor running, slowly stream in 3 tablespoons extra-virgin olive oil until the dressing emulsifies and becomes smooth.

If the dressing is too thick, add up to 2 tablespoons cold water, 1 tablespoon at a time, to reach a pourable consistency. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Refrigerate until ready to serve (can be made up to 2 days ahead).

Line a small sheet pan with parchment paper. In a small nonstick skillet over medium heat, add 1/2 cup mixed nuts, 2 tablespoons granulated sugar, and 1 teaspoon unsalted butter.

Cook, stirring frequently, until the sugar melts, coats the nuts, and turns a light amber (about 3–4 minutes). Stir constantly to prevent burning. Remove skillet from heat and immediately spread the nuts on the prepared parchment in a single layer. Sprinkle with 1/8 teaspoon salt and let cool completely. Once cool, break any clusters apart.

Just before serving, drizzle the Green Goddess dressing over the assembled salad or serve on the side. Use about 1/3 to 1/2 cup dressing for the full salad depending on desired coating.

Scatter the cooled candied nuts over the salad for crunch. Garnish with the reserved green onion tops and an extra pinch of chopped pistachios or feta if desired.

Toss gently to combine or serve composed so diners can mix on their plates. Serve immediately.