Green goddess salad
![Green goddess salad](https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/green_goddess_salad_07812_16x9.jpg)
Green goddess salad has taken over social media, and for good reason. This version of the classic American salad dressing is so unbelievably moreish. It is also good as a dip for crudités. See the recipe tips on how to make this vegan.
Ingredients
- 500g/1lb 2oz baby or new potatoes, larger ones halved
- 100g/3½oz fine green beans, trimmed
- 150²µ/5½´Ç³ú sugar-snap peas
- 1 large avocado, peeled, stone removed
- 150²µ/5½´Ç³ú radishes, quartered
- 1 bunch spring onions, trimmed and sliced into 3–4cm/approx 1¼in lengths
For the green goddess dressing
- 1 bunch tarragon
- ½ bunch parsley
- ½ bunch chives
- 3 anchovy fillets
- 60²µ/2¼´Ç³ú mayonnaise
- 60²µ/2¼´Ç³ú crème fraîche
- 1 lemon, juice only
- sea salt and freshly ground black pepper
Method
Cook the potatoes in boiling salted water for 10–12 minutes, until cooked through. For the final 2 minutes, add the beans and sugar-snap peas. Drain, then cool in a bowl of iced water. Drain thoroughly and transfer to a large bowl.
Dice the avocado and add to the bowl, along with the radishes and spring onions.
To make the dressing, put the herbs, anchovies, mayonnaise and crème fraîche in a blender (see recipe tip) and add half the lemon juice. Blitz until well combined, then taste, season with salt and pepper if necessary and add a little more lemon juice if you like.
Stir the vegetables to mix evenly, then transfer to a large serving plate and drizzle over the dressing.
Recipe Tips
For a vegan version, replace the anchovies with 1 tablespoon of capers and use vegan mayonnaise and oat crème fraîche.
Any leftover dressing will keep in a jar in the fridge for up to 2 days and tastes delicious on chicken, fish or any other salad ingredients.
For this recipe you will need a blender, preferably a bullet-style blender or a powerful mini-blender. A normal food processor will definitely still work, but the dressing will have a bit more texture.