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.
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.
Copyright 2021 Lynne Curry