Originally, this salad was named for its dressing, which was green in colour, and typically contained mayonnaise or sour cream.
This is my version …
Green Goddess Salad
Number of Servings: 4
Salad Ingredients:
4-6 cups of a variety of mixed greens – spinach, arugula, endive, romaine, butter lettuce and/or leaf lettuce, and fresh basil leaves and/or tarragon leaves
½ of a zucchini, thinly sliced or shaved into ribbons
½ of an English cucumber, thinly sliced
1 stalk of celery, thinly sliced
Vinaigrette:
¼ cup (firmly packed) of a blend of fresh dill fronds, fresh flat-leaf parsley, and green onions
¼ cup (firmly packed) fresh basil leaves
2 cloves of garlic, roughly chopped
Juice and zest of ½ of a fresh lemon (about 2 tablespoons juice and 1 teaspoon zest)
1 teaspoon (5 mL) Dijon mustard
1 teaspoon (5 mL) honey
1 tablespoon (15 mL) white balsamic vinegar
¼ cup (60 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Method:
- Place all greens in a large salad bowl.
- Prepare vinaigrette: Process all herbs, garlic, lemon juice/zest, mustard, honey, and vinegar in a food processor. Drizzle in olive oil and process until smooth and thick. Season to taste. Add 1-2 tablespoons of vinaigrette to the greens.
- Arrange the greens on individual salad plates, or on a large platter. Arrange the zucchini, cucumber and celery slices over top. Pour remaining vinaigrette over greens, or serve on the side.
Questions and comments are always welcome alex@chilipeppersandpears.com
