Green Goddess Recipe

Prep herbs and aromatics

Wash and thoroughly dry all fresh herbs. Remove large stems from parsley, tarragon and basil. Roughly chop chives, parsley, tarragon and basil so they blend easily.

Blend base

In a small food processor or high-powered blender, add mayonnaise, Greek yogurt, buttermilk, lemon juice, lemon zest, Dijon mustard and minced garlic. Pulse briefly to combine.

Add herbs, capers and anchovy

Add the chopped chives, parsley, tarragon, basil (if using), drained capers and anchovy paste or rinsed anchovy fillet. Pulse until the herbs are finely chopped and incorporated and the dressing reaches a smooth, bright-green consistency. Scrape down sides as needed.

Emulsify and season

With the motor running, slowly drizzle in the extra-virgin olive oil to help emulsify the dressing. If the dressing seems too thick, add up to 1 tablespoon water or more buttermilk, a teaspoon at a time, until desired pourable consistency is reached. Taste and season with salt and freshly ground black pepper, adjusting lemon juice if you prefer more acidity.

Strain (optional) and chill

For a silkier texture, push the dressing through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract all the flavor. Transfer to a jar, cover and chill at least 30 minutes to let flavors meld. Dressing will keep in the refrigerator up to 4 days.

Place mixed salad greens in a large bowl or divide among plates. Add sliced avocado, halved cherry tomatoes and thinly sliced radishes. Scatter croutons over the top if using.

Drizzle 2–3 tablespoons of Green Goddess dressing over the salad per 2 servings (adjust to taste). Toss gently to coat or serve the dressing on the side.

Finish with an extra grind of black pepper and a squeeze of lemon wedge if desired. Serve immediately.