📝 About This Recipe
Born in the historic Palace Hotel in San Francisco, this iconic California classic celebrates the bounty of the West Coast with a vibrant, herb-forward profile. Our version features a silky, emerald-hued dressing that coats a crisp medley of garden-fresh vegetables, offering a perfect balance of creamy indulgence and refreshing crunch. It is the quintessential expression of California's farm-to-table philosophy, delivering a sophisticated explosion of flavor in every bite.
🥗 Ingredients
The Goddess Dressing
- 1/2 cups Mayonnaise (high quality or homemade)
- 1/2 cups Greek Yogurt or Sour Cream (full fat preferred)
- 1 cup Fresh Flat-Leaf Parsley (packed, stems removed)
- 1/4 cup Fresh Chives (roughly chopped)
- 2 tablespoons Fresh Tarragon (leaves only, provides the signature anise note)
- 2 pieces Anchovy Fillets (oil-packed, drained)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (smashed)
- 1 tablespoon Rice Vinegar (for a delicate acidity)
The Salad Base
- 2 heads Little Gem Lettuce or Romaine Hearts (washed, dried, and torn into bite-sized pieces)
- 1 large English Cucumber (thinly sliced into half-moons)
- 1 large Avocado (ripe, pitted and diced)
- 4-5 pieces Radishes (thinly shaved on a mandoline)
- 3 pieces Green Onions (white and light green parts, thinly sliced)
Finishing Touches
- 1/4 cup Toasted Pepitas (for crunch)
- 1/2 cup Microgreens (optional, for garnish)
- 1 pinch Flaky Sea Salt (to taste)
- 1 pinch Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by preparing the dressing. In a high-speed blender or food processor, combine the mayonnaise, Greek yogurt, parsley, chives, tarragon, anchovies, garlic, lemon juice, and rice vinegar.
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2
Pulse the mixture several times to break down the herbs, then blend on high for 30-45 seconds until the dressing is completely smooth and turns a vibrant, uniform green color.
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3
Taste the dressing. Add a pinch of salt and pepper if needed, though the anchovies often provide enough salt. If it's too thick, add a teaspoon of water and blend again.
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4
Transfer the dressing to a glass jar and refrigerate for at least 15 minutes. This allows the flavors to meld and the color to deepen.
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5
Prepare your vegetables. Wash the Little Gem lettuce thoroughly in cold water and use a salad spinner to ensure they are bone-dry; dressing won't stick to wet leaves.
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6
Slice the English cucumber into thin half-moons and shave the radishes into paper-thin translucent discs using a mandoline or sharp chef's knife.
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7
Dice the avocado into 1/2-inch cubes just before serving to prevent browning. Toss the cubes with a tiny squeeze of lemon juice.
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8
In a large, chilled mixing bowl, combine the lettuce, cucumbers, and half of the green onions.
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9
Drizzle about half of the chilled Green Goddess dressing over the greens. Use your hands or large tongs to gently toss, ensuring every leaf is thinly and evenly coated.
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10
Transfer the dressed greens to a large serving platter or individual chilled bowls.
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11
Artfully arrange the avocado cubes, shaved radishes, and remaining green onions over the top of the greens.
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12
Sprinkle the toasted pepitas and microgreens over the salad for added texture and a professional finish.
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13
Finish with a final light dusting of flaky sea salt and freshly cracked black pepper. Serve immediately while crisp and cold.
💡 Chef's Tips
Always use fresh herbs; dried herbs will not provide the vibrant color or the signature 'Green Goddess' flavor profile. If you want to make this vegan, swap the mayo/yogurt for a cashew-based cream and use capers instead of anchovies for that salty umami kick. To keep the salad extra crisp, chill your serving plates in the freezer for 10 minutes before plating. Don't skip the tarragon—it is the secret ingredient that gives the traditional California dressing its sophisticated, slightly licorice-like finish. Store any leftover dressing in an airtight jar for up to 5 days; it makes an excellent dip for raw crudités.
🍽️ Serving Suggestions
Pair with a crisp, chilled California Sauvignon Blanc or a dry Rosé to complement the herbal notes. Serve alongside grilled sourdough bread rubbed with a clove of raw garlic. Add grilled shrimp or a seared salmon fillet on top to turn this into a hearty main course. Accompany with a light gazpacho or a chilled pea soup for a refreshing summer lunch. For a party, serve the dressing in a hollowed-out bell pepper surrounded by crisp vegetable spears.