This is a salad to celebrate early summer when the fresh herbs and lettuces are lush. This green goddess is loaded with herbs plus spinach to make it super-green, a version I've made vegetarian. Serve it over crisp lettuce wedges, like Butter lettuce or Little Gem romaine. You can embellish this as you'd like with cherry tomatoes, bacon crumbles, croutons...Use leftover for a dip for crudites and other picnic salads. It will last in the refrigerator for up to 1 week. Makes 2 cups.
1bunchchives, rough chopped (about 1 cup lightly packed)
1bunchtarragon leaves (about 3/4 cup lightly packed)
3tablespoonslemon juice, champagne vinegar or sherry vinegar
1/2teaspoonfine sea salt
1/4cupavocado or other vegetable oil
1/2cupplain yogurt any type
1/4cupmayonnaisehomemade or storebought, egg or plant-based
1/4teaspoonfreshly ground pepper, plus additional for serving
For the wedge salad:
1headbutter lettuce, cut in half and cored and quarteredor other crisp variety
1smallred onion, very thinly sliced
Combine the parsley, spinach, chives, garlic tarragon, anchovies (if using), lemon juice and salt in a food processor or blender. With the machine running, add the oil in a steam to make a coarse puree. Add the yogurt and mayonnaise and blend until smooth, scraping down the sides as needed.
Season with the pepper and blend again. Taste for seasoning and allow to sit for at least 15 minutes to marry the flavors.
Arrange each lettuce quarter onto four dinner plates with the cut side up. Dollop with the dressing, letting it puddle onto the place. Shower with additional ground pepper and arrange the radish and onion slices on top of and around the wedge.
Store additional green goddess dressing in the refrigerator for up to 1 week.