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 chopped dill; 30 ml sour cream; 1 tablespoon finely chopped flat-leaf parsley; 40-50 ml grapeseed oil; sea salt and freshly ground white pepper; 40-50 ml extra virgin olive oil; 2 cloves garlic, any green shoot removed, finely chopped; 1 egg yolk; 1 teaspoon Dijon mustard; 80 ml Aïoli; lemon juice, to taste; tiniest pinch cayenne pepper; 1 tablespoon finely chopped chives; 1½ tablespoons drained and chopped anchovies

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]

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