From NYT Food, comes this fresh and crunchy delight. Greater than the sum of its parts, this is an absolutely delicious salad. And the dressing is glorious!
A Green Goddess Salad
Serves 2 as a meal, and 4 as a side
2 cup snap peas
2 hearts of romaine lettuce, washed and cut into bite-size pieces
4 Persian or Japanese cucumbers, diced
2 green onions, thinly diced
1 ripe avocado, cubed
1 recipe green goddess dressing (below)
line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to boil over high heat. Add the snap peas and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread the peas out in a single layer. Allow to cool and dry completely (the dressing won’t stick to wet snap peas). Cut each pea in half crosswise on the bias.
in a large bowl, combine snap peas, romaine, cucumbers, and green onions. Mix well to combine. Add the avocado and about half of the dressing. Mix gently with your hands until salad is well coated with dressing, adding more if needed. Taste, adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to a week.
Green Goddess Dressing
Yield: 1-1/2 cups
2 oil-packed anchovy fillets
1/2 cup Primal mayonnaise
1/2 cup full-fat Greek yogurt
1/2 cup parsley leaves
1/2 cup basil leaves
1–2 tablespoons fresh lemon juice
2 tablespoons finely chopped tarragon leaves
3 tablespoons minced chives
Freshly ground black pepper
in a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil, and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper, and lemon juice.