The Greenest Green Salad by Jessica Battilana

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FEATURED RECIPE
Episode 6: Jessica Battilana

The Greenest Green Salad

From Jessica Battilana's Repertoire: "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.

SERVES 4 to 6

  • 2 oil-packed anchovy fillets
  • ½ cup mayonnaise, preferably Hellmann’s/Best Foods
  • ⅓ cup full-fat Greek yogurt
  • ½ cup parsley leaves
  • ¼ 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

Directions

  1. 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.

  2. 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.

  3. 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.

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Excerpted from REPERTOIRE Copyright © 2018 by Jessica Battilana.
Used with permission of Little, Brown and Company, New York.  All rights reserved.

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