Simple Greens Recipe
seasonal mixed greens/easter radish/ cucumber/tomato/green goddess
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Ingredients
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Salad
Green Goddess Dressing
Method
Salad
- 1
Prepare vegetables
Wash and thoroughly dry the mixed salad greens using a salad spinner or paper towels. Trim radish ends and thinly slice on a mandoline or sharp knife. Halve the cucumber lengthwise, slice thinly crosswise. Halve the cherry tomatoes. Place all prepared vegetables in a large chilled bowl.
- 2
Season salad
Just before serving, sprinkle the salad greens with sea salt (1 tsp) and freshly ground black pepper (1/2 tsp) and gently toss to distribute seasoning.
- 3
Finish and serve
When the dressing is ready, drizzle about half of the dressing over the salad and gently toss to coat. Taste and add more dressing as desired. Garnish with the remaining 2 tablespoons of snipped chives. Serve immediately.
Green Goddess Dressing
- 4
Combine base ingredients
In a blender or food processor combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, the parsley, cilantro, tarragon, 2 tablespoons chives, anchovy fillets (if using), 1 minced garlic clove and 1 tablespoon capers (if using).
- 5
Emulsify and season
Blend until herbs are finely chopped and mixture is smooth. With the motor running, slowly drizzle in 3 tablespoons extra-virgin olive oil to emulsify. Add 2 tablespoons fresh lemon juice, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Taste and adjust salt, pepper or lemon as needed.
- 6
Adjust consistency
If the dressing is too thick, blend in up to 1 tablespoon hot water (or more, 1 tsp at a time) until it reaches a pourable, creamy consistency suitable for tossing with greens.
- 7
Chill
Transfer the dressing to a jar, cover and chill at least 15 minutes to let flavors meld. Dressing will keep refrigerated for up to 3 days.