Romaine Salad with Green Goddess Dressing

A Romaine Salad with Green Goddess Dressing  Serves 4 to 6  Ingredients:  2 oil packed anchovy fillets  ½ cup mayonnaise  1/3 cup full fat Greek yogurt  ½ cup parsley leaves  ¼ cup basil leaves  ½ tsp Sariette Blend (roasted garlic, shallot and onion powder blend)  1 Tbl lemon juice, plus additional for seasoning  2 Tbl chopped fresh tarragon leaves  2 Tbl minced chives  Salt and Pepper  2 cups snap peas  2 hearts of romaine lettuce, washed and chopped  1 seedless cucumber, diced  3 green onions, thinly sliced  1 avocado, cubed  In a food processor combine the anchovy fillets, mayonnaise, yogurt, parsley, basil, Sariette Blend, and 1 Tbl lemon juice and process until smooth and brilliant green. Transfer to a bowl and stir in the tarragon and chives, and season to taste with salt and pepper, and additional lemon juice.  Bring a medium saucepan of salted water to a boil over high heat. Add the snap peas and cook 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 peas are cool. Transfer to a paper-towel lined sheet pan and roll up to get dry (the dressing won’t stick to a wet snap pea.) Cut each pea in half crosswise on the biasIn 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; it will keep, covered and refrigerated, for up to a week.) Mix gently with your hands until salad is well coated with dressing and season with salt and pepper.

A Romaine Salad with Green Goddess Dressing

Serves 4 to 6

Ingredients:

2 oil packed anchovy fillets

½ cup mayonnaise

1/3 cup full fat Greek yogurt

½ cup parsley leaves

¼ cup basil leaves

½ tsp Sariette Blend (roasted garlic, shallot and onion powder blend)

1 Tbl lemon juice, plus additional for seasoning

2 Tbl chopped fresh tarragon leaves

2 Tbl minced chives

Salt and Pepper

2 cups snap peas

2 hearts of romaine lettuce, washed and chopped

1 seedless cucumber, diced

3 green onions, thinly sliced

1 avocado, cubed

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

Bring a medium saucepan of salted water to a boil over high heat. Add the snap peas and cook 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 peas are cool. Transfer to a paper-towel lined sheet pan and roll up to get dry (the dressing won’t stick to a wet snap pea.) Cut each pea in half crosswise on the biasIn 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; it will keep, covered and refrigerated, for up to a week.) Mix gently with your hands until salad is well coated with dressing and season with salt and pepper.

SaladsLili Courtney