Green Goddess Salad

The delicate anise flavor of Vanns Tarragon shines in this recipe for a classic dressing, lightened up with the use of Greek yogurt, tossed with a salad as crisp and green as the dressing itself.

Green Goddess Salad

If you love the flavor of tarragon, but don't love how quickly it wilts in the fridge, this recipe is for you. Vanns Tarragon keeps its delicate flavor but lasts much longer on the shelf, removing the time-sensitivity of this dressing, so that you can put this dressing together any time you like, without having to source the sometimes hard-to-find herb at its center.

This dressing also makes a wonderful dip for crudites, and a topping for just about any kind of crunchy, fresh salad, though the suggested recipe below helps to accentuate its crisp, green flavor.

Spices used in this recipe


Tarragon
Garlic, Granulated, Roasted
Cayenne Pepper
California Sea Salt, Fine
Peppercorns, Black, Grinder

Ingredients

Dressing:

Salad:

  • 2 hearts romaine, or other crunchy lettuce, chopped into bite-sized pieces
  • 1 hothouse cucumber, diced
  • 3 scallions, thinly sliced
  • 1 avocado, diced
  • 1 cup snap peas or green beans, cut into ½-inch pieces
  • 1 cup shelled edamame

Preparation

  1. To make the dressing, combine anchovies, yogurt, mayonnaise, parsley, basil, lemon juice, garlic, and cayenne in the bowl of a blender and process until smooth. Transfer to a container and stir in tarragon and chives. Season to taste with salt and pepper and refrigerate for at least 1 hour to allow flavors to meld.
  2. To make the salad, cook edamame according to package directions and rinse under cold water to cool. Drain.
  3. Bring a pot of salted water to boil and add snap peas or green beans. Bring water back to a simmer and cook for 2 minutes. Drain and rinse under cold water to cool.
  4. Combine all salad ingredients in a large bowl and pour over half of the dressing. Toss to combine, adding more dressing as desired. Salad should be generously coated with dressing, but not swimming in it.

Serves 4 as a main, 6-8 as a side salad. Adapted from Repertoire.

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