Green Goddess Salad

This creamy, punchy dressing is perfect for using up any tender herbs you have on hand. (Nicole Franzen)

I’m happiest when I eat a big, leafy green salad once a day. When I’m looking to mix things up a bit from my daily vinaigrette, I opt for this green goddess dressing. It’s creamy (always a win in my book), punchy, and herbaceous. The trifecta of tarragon, chives, and basil works particularly well together, but this is a great excuse to use up any other tender herbs you have.

If you have one, use a mini food processor here so you’ll have less scraping of the bowl.

Serves 4 to 6

For the Green Goddess Dressing

• 3/4 cup plain whole-milk yogurt
• 1/4 cup mayonnaise
• 2 anchovy fillets, roughly chopped
• 1 garlic clove, roughly chopped
• 2 tablespoons roughly chopped tarragon leaves
• 2 tablespoons roughly chopped chives
• 1/2 cup roughly chopped basil leaves
• Zest of 1 lemon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

For the Salad

• 1 head butter lettuce, leaves roughly torn
• 4 cups (about 10 ounces) watercress
• 4 radishes, thinly sliced
• 2 avocados, thinly sliced

Make the green goddess dressing: In the bowl of a food processor, add the yogurt, mayonnaise, anchovies, garlic, tarragon, chives, basil, lemon zest, salt, and pepper, and pulse to combine. Once smooth, add the olive oil and pulse until combined. Makes 1 cup. The dressing can be stored in a sealed container in the refrigerator for up to 3 days.

Make the salad: Place the butter lettuce, watercress, radishes, and avocados on a serving plate and drizzle it with the dressing. Serve immediately.

Recipe reprinted with permission from “To the Last Bite: Recipes and Ideas for Making the Most of Your Ingredients“ by Alexis deBoschnek. Published by Simon & Schuster.