Green Goddess Salad
A simple romaine salad topped with classic green goddess dressing made with mayonnaise, parsley, spinach, basil, tarragon, and lemon juice.
Dressing
1 cup baby spinach
1 cup coarsely chopped fresh flat-leaf parsley
⅓ cup loosely packed fresh basil leaves
3 tablespoons chopped fresh chives
2 tablespoons coarsely chopped tarragon leaves
½ medium shallot, peeled, coarsely chopped
1 small garlic clove, peeled and chopped
½ teaspoon anchovy paste
¼ cup fresh lime juice (from 2 medium limes)
6 tablespoons olive oil
½ cup mayonnaise
¾ teaspoon kosher salt
Salad
4 cups chopped green cabbage
4 cups chopped hearts of romaine
3 medium Persian cucumbers, sliced
½ cup thinly sliced green onions
1 medium ripe avocado, peeled and chopped
¼ cup chopped roasted, salted pistachios
Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing.