Green Goddess Salad

Ingredients

• 4 fillets anchovy fillets
• 1 small clove garlic
• 1 cup parsley leaves – coarsely chopped
• 0.25 cup tarragon leaves – coarsely chopped
• 0.25 cup chives – chopped
• 0.75 cup mayonnaise
• 0.5 cup sour cream
• 3 tbsp lemon juice
• 1 tbsp tarragon vinegar
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 3 tbsp water
• 6 cups butter lettuce – torn into bite-size pieces
• 2 cups watercress – tough stems removed
• 2 cups cucumber – halved lengthwise and thinly sliced
• 1.5 cups avocado – diced
• 0.75 cup radishes – thinly sliced

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.