Green Goddess Salad
Ingredients
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- 4 fillets anchovy fillets
- 1 small clove garlic
- 1 cup parsley leaves – coarsely chopped (~0.5 n/a parsleys)
- 1/4 cup tarragon leaves – coarsely chopped
- 1/4 cup chives – chopped
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 3 tbsp lemon juice
- 1 tbsp tarragon vinegar
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 3 tbsp water
- 6 cups butter lettuce – torn into bite-size pieces (~2 medium boston lettuces)
- 2 cups watercress – tough stems removed
- 2 cups cucumber – halved lengthwise and thinly sliced (~0.5 medium cucumbers)
- 1 1/2 cups avocado – diced (~1.5 medium avocados)
- 3/4 cup radishes – thinly sliced (~9.5 small radishes)
Instructions
1. Rinse and dry the butter lettuce and watercress. Prepare the cucumber by halving lengthwise and slicing thinly, thinly slice the radishes, and dice the avocado; set aside.
2. Make the dressing: In a blender, combine anchovy fillets, garlic, parsley, tarragon, chives, mayonnaise, sour cream, lemon juice, tarragon vinegar, kosher salt, and black pepper. Blend until very smooth and green, 30–45 seconds. With the blender running, add 2–3 tbsp of the measured water as needed to achieve a creamy, pourable consistency. Taste and adjust salt or lemon to balance.
3. In a large bowl, combine the butter lettuce, watercress, cucumber, radishes, and avocado.
4. Add enough dressing to coat the greens lightly (about 0.75 cup to start) and toss gently until evenly coated and glossy, 30–60 seconds.
5. Serve immediately with extra dressing on the side. Refrigerate leftover dressing in a covered container for up to 3 days.
Green Goddess Salad pairs crisp, tender greens and cool vegetables with a lush, herb-packed dressing that’s creamy, savory, and bright. The dressing’s vivid color comes from fresh parsley, tarragon, and chives, while anchovy, lemon, and vinegar provide depth and lift. The result is a salad that feels both refreshing and indulgent, with a balance of crunch and creaminess in every bite.
The salad and its namesake dressing originated in early 20th-century San Francisco, where the Palace Hotel popularized the blend to honor a stage production of the era. Over time it spread across the United States, becoming a staple in hotel dining rooms and home kitchens alike. While countless modern spins exist, the core identity remains the classic herb-anchovy emulsion served over tender lettuces and often alongside seafood or chicken.