Spring Greens with Green Goddess Dressing | Dorothy Lane Market

Spring Greens with Green Goddess Dressing

PREP TIME 5 mins
COOK TIME -
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 28th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 oil-packed anchovy fillets, chopped
  • 1 garlic clove, finely grated
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup basil leaves
  • 2 Tbsp parsley leaves with tender stems
  • 2 Tbsp tarragon leaves
  • 2 Tbsp plus 1 tsp fresh lemon juice
  • 4½ tsp Vera Jane's Olive Oil
  • 2 cups watercress
  • 4 cups maîche greens
  • 2 radishes, trimmed and thinly sliced

INSTRUCTIONS

1
Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 tablespoon lemon juice, and 4.5 teaspoons oil in a blender until smooth with only a few flecks of green; season dressing with salt.
2
Combine greens, radishes, and remaining 1 tablespoon plus 1 teaspoon lemon juice in a large bowl, drizzle with oil and season with salt. Toss to combine.
3
Top salad with a few spoonfuls of dressing.

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Spring Greens with Green Goddess Dressing

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME -
SERVINGS 4

INGREDIENTS

  • 2 oil-packed anchovy fillets, chopped
  • 1 garlic clove, finely grated
  • ½ cup mayonnaise
  • ½ cup sour cream
  • ½ cup basil leaves
  • 2 Tbsp parsley leaves with tender stems
  • 2 Tbsp tarragon leaves
  • 2 Tbsp plus 1 tsp fresh lemon juice
  • 4½ tsp Vera Jane's Olive Oil
  • 2 cups watercress
  • 4 cups maîche greens
  • 2 radishes, trimmed and thinly sliced

INSTRUCTIONS

1
Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 tablespoon lemon juice, and 4.5 teaspoons oil in a blender until smooth with only a few flecks of green; season dressing with salt.
2
Combine greens, radishes, and remaining 1 tablespoon plus 1 teaspoon lemon juice in a large bowl, drizzle with oil and season with salt. Toss to combine.
3
Top salad with a few spoonfuls of dressing.

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