Green Goddess Salad
(recipe, Jean Anderson)
- 1 cup loosely packed fresh parsley sprigs
- ¼ cup coarsely snipped fresh chives
- ¼ cup loosely packed fresh tarragon leaves
- 1 large scallion (including about half the tops), chopped into chunks
- 1 small clove garlic, peeled
- 5 anchovy filets or 2 tablespoons anchovy paste
- ¼ cup tarragon vinegar
- 1½ cups mayonnaise
- ½ cup sour cream
- 1 to 2 Tbsp. buttermilk (as needed to thin dressing)
- 1 clove garlic, peeled and halved
- 1 medium head romaine lettuce
- 1 medium head Boston lettuce
- ½ medium bunch chicory
- Place all the dressing ingredients in the work bowl of a food processor fitted with a metal chopping blade. Pulse 8 to 10 times until smooth and creamy, scraping the sides down two or three times.
- If the mixture seems too thick (it should be slightly thicker than medium white sauce), pulse in 1 to 2 tablespoons buttermilk. Pour into a 1-quart jar, cover tightly, and set in the refrigerator. Shake well before using.
- When you’re ready to make the salad, rub the inside of a large wooden salad bowl repeatedly with the garlic clove, then discard the garlic. Break the greens into the bowl in bite-size pieces and drizzle in about 1½ cups dressing. Toss lightly; if each leaf doesn’t glisten nicely with dressing, drizzle in a little more dressing, and toss again.