Green Goddess Salad

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.