A heavenly salad with vegan green goddess dressing
GEM SALAD WITH GREEN GODDESS DRESSING PG tested For dressing
½ cup packed fresh cilantro leaves and stems
⅓ cup packed fresh mint leaves
½ cup packed fresh parsley leaves
¼ cup water
2 large garlic cloves 1 teaspoon kosher salt 1 ripe avocado, halved 3 tablespoons fresh lemon juice
3 tablespoons unseasoned rice vinegar
½ cup extra-virgin olive oil
¼ cup safflower or vegetable oil For salad
8 cups romaine or butter lettuce, torn, or mix of both 2 ripe avocados, sliced 5 radishes, sliced
1 spring onion, sliced Additional fresh herbs, for garnish
Seasoned croutons, for garnish
Make dressing: Add herbs, water, garlic and salt to a blender and blend until ingredients are pureed. Next, add avocado, lemon juice and vinegar and blitz again.
With the blender running, slowly pour in oils. Season with salt and pepper. (Dressing can be made 1 day ahead, and refrigerated for up to a week.)
Make salad: Rinse lettuce in cold water. Shake off excess and let dry cut side down on kitchen towels or paper towels. Wrap them in the same towel, putting the two halves together, and chill until you are ready to serve up to 1 day ahead.
Arrange lettuce on a platter and drizzle with dressing. Garnish with avocado, radishes, spring onions, fresh herbs and any flowering herbs from the garden. Add a handful of croutons for extra crunch, if desired.
Serves 6.
— Adapted from “Lush Life: Food & Drinks from the Garden” by Valerie Rice (Prospect Park Books, $35)