Green Goddess Salad

Name: Green Goddess Salad
Yield: Serves 4
Cuisine: French
Ingredients: 3 handfuls mixed salad leaves [such as baby cos, red oakleaf, witlof, radicchio and butter lettuce], washed and spin-dried [except the witlof]; 1 tablespoon finely chopped flat-leaf parsley; lemon juice, to taste; 80 ml Aïoli; 30 ml sour cream; 40-50 ml grapeseed oil; 40-50 ml extra virgin olive oil; 1 teaspoon Dijon mustard; 2 cloves garlic, any green shoot removed, finely chopped; 1 tablespoon chopped dill; tiniest pinch cayenne pepper; 1½ tablespoons drained and chopped anchovies; 1 tablespoon finely chopped chives; sea salt and freshly ground white pepper; 1 egg yolk

Preparation info

Serves
4

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

Ingredients

3 handfuls mixed salad leaves [such as baby cos, red oakleaf, witlof, radicchio and butter lettuce], washed and spin-dried [except the witlof]

Oceania
Europe
Australia
France
Dinner
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

The dressing needs a little time to mature so start by making the aïoli. Work the garlic to a paste with a pinch of salt on a chopping board, then transfer to a small mixing bowl with the egg yolk and mustard. Whisk until smooth, then work in the combined oils very slowly at first, making sure the previous addition is emulsified before adding more. Finish with a little l