Guido said this was the best salad I ever made. It was pretty good. Healthy, and easy too.
Below is what you’re going to need for the dressing. It’s basically a Green Goddess dressing. I make this all the time–thinner for salads, thicker for dips. People love this stuff. A nice mixture of herbs is crucial. You don’t really want it to taste like all of one thing. On this day, I had parsley, tarragon, basil, chives and dill. Also in there is garlic, anchovy, mayo and plain yogurt.
Just rip the herbs roughly with your hands and put them in the food processor or blender. Roughly chop the garlic and toss it in. If you are using whole anchovy, you may want to give that a rough chop, too. I just used anchovy paste–I use it all the time when I don’t want to open a whole jar of anchovies. It’s helpful. Next a big spoonful of mayo and yogurt and whiz away. I add some olive oil too, to get it to be the consistency I want it. Season with salt and pepper, of course.
If it tastes too strongly of one specific herb, add more parsley or yogurt. Or both.
Salad. Chopped Romaine lettuce, kalamata olives, halved, jarred roasted peppers, a bit of red onion. And a whole rotisserie chicken, picked from the bones and chopped.
Drizzle dressing over. Do not make any tossed salad jokes. I’m too old for that shizz.
Devour. Nice with a bit of crusty baguette to mop up the leftover dressing.