📝 About This Recipe
This salad is a masterclass in texture and brightness, featuring the crisp, buttery leaves of Little Gem lettuce—a cross between Romaine and Butterhead. The star is the legendary Green Goddess dressing, a 1920s San Francisco classic reimagined here with an explosion of fresh basil, tarragon, and chives. It is a sophisticated, cooling starter or a light lunch that celebrates the peak of garden-fresh herbs and seasonal produce.
🥗 Ingredients
The Salad Base
- 4 heads Little Gem lettuce (washed, dried, and quartered lengthwise)
- 2 pieces Persian cucumbers (thinly sliced into rounds)
- 4 pieces Radishes (shaved paper-thin, preferably watermelon or breakfast radishes)
- 1 piece Avocado (ripe, pitted and sliced into wedges)
- 2 tablespoons Chives (finely minced for garnish)
Green Goddess Dressing
- 1/2 cup Mayonnaise (high-quality or homemade)
- 1/2 cup Greek yogurt (plain, full-fat for creaminess)
- 1 cup Fresh Basil (packed leaves)
- 1/4 cup Fresh Tarragon (leaves only, stems removed)
- 1/4 cup Fresh Chives (roughly chopped)
- 1 clove Garlic (peeled and smashed)
- 1 teaspoon Anchovy paste (or 2 oil-packed fillets for umami depth)
- 2 tablespoons Lemon juice (freshly squeezed)
- 2 tablespoons Extra virgin olive oil (fruity and mild)
- 1/2 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon 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, basil, tarragon, chives, and garlic.
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2
Add the anchovy paste (or fillets), lemon juice, salt, and black pepper to the herb mixture.
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3
Pulse the blender several times to break down the herbs, then stream in the olive oil while blending on medium speed until the dressing is a vibrant, uniform green and perfectly smooth.
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4
Taste the dressing. It should be bright and zesty; add an extra squeeze of lemon or a pinch of salt if needed. Transfer to a jar and chill in the refrigerator for at least 15 minutes to allow the flavors to meld.
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5
Prepare the Little Gem lettuce by trimming the very bottom of the root end, keeping the core intact so the leaves stay attached. Cut each head lengthwise into quarters.
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6
Submerge the lettuce quarters in a bowl of ice-cold water for 2 minutes to maximize crispness, then spin them very dry in a salad spinner or pat gently with a clean kitchen towel.
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7
Slice your Persian cucumbers into thin rounds and use a mandoline to shave the radishes into translucent discs.
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8
Slice the avocado just before serving to prevent browning, drizzling it with a tiny bit of lemon juice if desired.
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9
To assemble, arrange the Little Gem quarters on a large chilled platter or individual plates, nestling them together to create depth.
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10
Tuck the cucumber slices and radish shavings in between the lettuce leaves, ensuring every bite will have a bit of crunch.
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11
Generously drizzle the chilled Green Goddess dressing over the lettuce, allowing it to pool slightly in the crevices of the leaves.
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12
Top with the avocado wedges and a final sprinkle of minced chives and freshly cracked black pepper. Serve immediately while the greens are ice-cold.
💡 Chef's Tips
Always dry your lettuce thoroughly; water clinging to the leaves will dilute the creamy dressing and prevent it from sticking. If you find the dressing too thick, thin it out with a teaspoon of water or buttermilk until it reaches your desired consistency. For a vegetarian version, swap the anchovy paste for 1 teaspoon of white miso paste to maintain that essential savory 'umami' backbone. Make the dressing up to 24 hours in advance; the flavors actually improve as they sit in the fridge. If Little Gems are unavailable, use the innermost hearts of Romaine lettuce for a similar crunch.
🍽️ Serving Suggestions
Pair this salad with a chilled glass of Sauvignon Blanc or a dry Rosé to complement the herbal notes. Serve alongside grilled salmon or roasted chicken for a complete, elegant summer dinner. Add a handful of sourdough croutons or toasted sunflower seeds for an extra layer of texture. This makes a wonderful accompaniment to a classic Quiche Lorraine for a weekend brunch. For a heavier meal, serve it as a refreshing first course before a steak frites dinner.