Green goddess salad
Description
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
- 150g/5½oz sugar-snap peas
- 1 large avocado, peeled, stone removed
- 150g/5½oz radishes, quartered
- 1 bunch spring onions, trimmed and sliced into 3–4cm/approx 1¼in lengths
- 1 bunch tarragon
- ½ bunch parsley
- ½ bunch chives
- 3 anchovy fillets
- 60g/2¼oz mayonnaise
- 60g/2¼oz crème fraîche
- 1 lemon, juice only
- sea salt and freshly ground black pepper
Directions
- 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.
