The Greenest Green Salad

I am not sure that I want to live in a world where ranch dressing is more beloved than Green Goddess, which is superior in both name and taste, so I’m doing everything in my power to bring this vibrant, herb-packed green dressing into the limelight. Green Goddess is a kitchen MVP. It can be used as a salad dressing, yes, but it’s also a dip for crudités, a marinade for grilled chicken, and, if you’re one of the weirdos who like to do this, it’s great on pizza or with French fries too. For this super-green salad, I combine crunchy romaine, cucumbers, snap peas, green onions, and avocado, then douse it with the irresistible dressing.

Ingredients

• 2 oil-packed anchovy fillets

• 1/2 cup mayonnaise, preferably Hellmann’s/Best Foods

• 1/3 cup full-fat Greek yogurt

• 1/2 cup parsley leaves

• 1/4 cup basil leaves

• 1 tablespoon lemon juice, plus additional for seasoning

• 2 tablespoons finely chopped fresh tarragon leaves

• 2 tablespoons minced chives

• Kosher salt and freshly ground black pepper

• 2 cups snap peas

• 2 hearts of romaine lettuce, washed and chopped into bite-size pieces

• 2 Persian or Japanese cucumbers, diced

• 3 green onions, thinly sliced

• 1 avocado, cubed

Repertoire by Jessica Battilana

Directions

In a food processor combine the anchovy fillets, mayonnaise, yogurt, parsley, basil, and 1 tablespoon lemon juice and process until smooth and brilliant green. Transfer to a lidded jar, stir in the tarragon and chives, and season to taste with salt, pepper, and additional lemon juice.

Bring a medium saucepan of salted water to a boil over high heat. Add the snap peas and cook until just tender, about 2 minutes. Drain in a colander and rinse with cold water until the peas are completely cool. Transfer to a paper-towel-lined plate to dry (the dressing won’t stick to a wet snap pea). Cut each pea in half crosswise on the bias.

In a large bowl, combine the snap peas, romaine, cucumbers, and green onions and mix well to combine. Add the avocado and about half the dressing (save the rest for another salad; it will keep, covered and refrigerated, for up to a week). Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Season with salt and freshly ground black pepper and serve cold.