Little Gems with Green Goddess Dressing

This herby, tangy dressing is the perfect complement to crisp lettuce and veg. It’s also amazing as a dip with crudités and toasty bread or drizzled on top of grilled chicken, roasted salmon, cooked veg, or crispy potatoes.

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SALAD INGREDIENTS

Little gem lettuce or romaine

Radish

Cucumber

Thinly sliced red onion

Cherry tomatoes

Optional add-ins: any veg you have (blanched green beans/broccoli, roasted potatoes, snap peas), avocado, shredded or roasted chicken, eggs, tuna, salmon

DRESSING INGREDIENTS

1/4 cup whole milk greek yogurt

1/4 cup whole milk kefir (you can omit the kefir and do 1/2 cup greek yogurt for a thicker dressing/dip)

1.5 cups mixed soft herbs (I used parsley, basil, tarragon, dill, mint, and chives)

2 tablespoons lemon juice

2 anchovy fillets or 1 teaspoon anchovy paste (or you can use 1 teaspoon of capers)

1 large clove of garlic

1/3 cup olive oil

Dash of red chili flakes

1/2 - 3/4 teaspoon salt

1/4 teaspoon pepper

METHOD

Prepare dressing by placing all dressing ingredients into a vitamix or food processor. Pulse until well combined and taste/adjust for seasoning.

Arrange lettuce and veg in a shallow bowl or plate. Drizzle or toss with enough dressing. Garnish with more freshly cracked black pepper.