Green Goddess Salad

Name: Green Goddess Salad
Total time: 30 min
Yield: Serves 2–4
Ingredients: ¼ cup (packed) fresh parsley leaves; 2 tablespoons dried chives; 2 tablespoons lemon juice; 1 tablespoon dried tarragon leaves; 1 large egg yolk; 2 cloves garlic; 1 lemon; 2 tablespoons plus ½ cup light-tasting olive or avocado oil; 4 boneless, skinless chicken breasts (4–6 ounces each); 1 clove garlic; 4 scallions; 1 large avocado; 1 tablespoon salt; 2 cups water; 1 large seedless cucumber; 2 heads butter lettuce; 2 anchovy fillets or 2 teaspoons anchovy paste

Take a Bow, Everyone

Preparation info

Serves
2–4

Difficulty
Easy
Ready in
30 min

Appears in

Well Fed Weeknights

By Melissa Joulwan

Published 2016

About

Ah, the 1920s. Flappers, bob haircuts, and restaurants that created recipes in tribute to famous people! Green goddess dressing was invented by Philip Roemer, the chef of San Francisco’s Palace Hotel, to honor thespian George Arliss. The actor starred in a play called The Green Goddess, an adventure story about a plane crash in the Asian kingdom of Rukh. There’s a Rajah and British soldiers and the titular Green Goddess, who may have caused the crash

Ingredients

Dinner
Gluten-free

Ingredients

Method