Name: Green Goddess Romaine Salad
Ingredients: 1 small garlic clove, peeled; 2 anchovies, packed in oil; ¼ cup chopped fresh flat-leaf parsley; 2 Tbsp chopped fresh chives; 1 Tbsp chopped fresh tarragon; Zest of 1 lemon; 1 Tbsp Dijon mustard; 1 Tbsp white wine vinegar; ¼ cup plain Greek yogurt; ⅓ cup mayonnaise; ¼ tsp table salt; ⅛ tsp freshly ground black pepper; 2 romaine hearts; 1 pint cherry tomatoes sliced in half, preferably all different colors

Green goddess dressing has always been one of my favorites. I normally make a double batch and use it as a dipping sauce for vegetables. The romaine lettuce can be cut into quarters an hour in advance, covered with a damp paper towel, and refrigerated until serving.

Print Recipe

Green Goddess Romaine Salad

Makes: 8 servings

Ingredients

1 small garlic clove, peeled
2 anchovies, packed in oil
¼ cup chopped fresh flat-leaf parsley
2 Tbsp chopped fresh chives
1 Tbsp chopped fresh tarragon
Zest of 1 lemon
1 Tbsp Dijon mustard
1 Tbsp white wine vinegar
¼ cup plain Greek yogurt
⅓ cup mayonnaise
¼ tsp table salt
⅛ tsp freshly ground black pepper
2 romaine hearts
1 pint cherry tomatoes sliced in half, preferably all different colors

Instructions

Pulse the garlic and anchovies in a food processor until finely chopped. Add the parsley and next 9 ingredients, and process until smooth. Chill until serving.
Cut the romaine hearts into fourths, lengthwise. Arrange them side by side on a platter. Pour the dressing down the length of each fourth. Top with the tomatoes.