Asparagus Green Goddess Salad
This Asparagus Green Goddess Salad is a spring time delight. I only use fresh, raw, local asparagus in season. It tastes like peas fresh from the pod. The Green Goddess dressing recipe makes more than you need for one salad. I love this salad dressing and use it up within a week on other salads.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: salads
- Method: chopping
- Cuisine: Canadian
Ingredients
For the Green Goddess dressing:
1 cup mayonnaise
1 cup plain skyr or Greek yogurt
½ cup mixed soft herb leaves (a mix of parsley, tarragon, dill, mint, cilantro)
½ cup baby spinach leaves
¼ cup chopped chives or green onion tops
¼ cup mirin or rice wine vinegar
2 Tablespoons anchovy paste
2 Tablespoons lemon juice (and zest if you’ve got a fresh lemon)
1 Tablespoon capers
2 teaspoons garlic paste (optional)
Salt and Pepper to taste
For the salad:
1 head red leaf lettuce, chopped
OR
8 cups of mache or baby gem lettuce
24 asparagus spears, chopped in 1-inch pieces (tip: reserve the tips to garnish the top of the salad)
12 radishes, sliced as thinly as possible
1 bunch green onions, finely sliced
¼ cup slivered or chopped pistachios
¼ cup old gouda or parmigiano reggiano, grated or shaved in ribbons as in the photo here
Salt and pepper to taste
Instructions
For the Green Goddess dressing:
- Place the mayonnaise, Skyr or Greek yogurt, herbs, spinach, chives, vinegar, anchovy paste, lemon juice, capers, garlic paste (if using) and salt and pepper in a food processor and blend until smooth. Taste and adjust the seasoning as needed.
For the salad:
- Place the lettuce in a large bowl and add the asparagus, radishes and green onions.
- Wait until just before serving to add the dressing. Use just enough dressing to coat the vegetables. Transfer this mixture to a shallow bowl or platter.
- Arrange the reserved asparagus tips on top along with the pistachios and cheese.
- Season with salt and pepper to taste.
Keywords: Asparagus Green Goddess Salad