A simple romaine salad topped with classic green goddess dressing made with mayonnaise, parsley, spinach, basil, tarragon, and lemon juice.
Ingredients
- baby spinach: 1 cup
- fresh flat-leaf parsley: 1 cup (coarsely chopped)
- loosely packed fresh basil leaves: 0.33333 cup
- fresh chives: 3 Tbsp (chopped)
- tarragon leaves: 2 Tbsp (coarsely chopped)
- medium shallot: 0.5 piece (peeled, chopped)
- garlic clove: 1 piece (chopped)
- anchovy paste: 0.5 tsp
- lime juice (from 2 medium limes): 0.25 cup (fresh)
- olive oil: 6 Tbsp
- mayonnaise: 0.5 cup
- kosher salt: 0.75 tsp
- green cabbage: 4 cups (chopped)
- hearts of romaine: 4 cups (chopped)
- medium Persian cucumbers: 3 piece (sliced)
- green onions: 0.5 cup (thinly sliced)
- medium ripe avocado: 1 piece (chopped)
- roasted, salted pistachios: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve. Dotdash Meredith Food Studios
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Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Dotdash Meredith Food Studios
