The key here is to wash and dry and refrigerate the green salad ingredients beforehand, so that when the salad comes to the table it's cold and crispy and delicious.
Green Goddess Salad (for Cleopatra & the Booklettes)
For the Salad
8 ounces Mache (or other lettuce)
1 blub fennel, trimmed, quartered and thinly sliced
6-8 ounces feta cheese, crumbled
1 English cucumber, peeled, quartered and sliced or cubed
For the Dressing
½ cup mayonnaise (I use Hellman’s/Best Foods)
½ cup Greek yogurt (or sour cream)
2 Tablespoons lemon juice
3 Tablespoons chopped Italian parsley
1 green onion, chopped
1 small garlic clove, smashed
2 Tablespoons chopped chives
1-2 Tablespoons chopped tarragon (optional)
Salt & pepper to taste
Place all dressing ingredients in a blender and blend till smooth. Add salt and pepper as desired and more lemon juice if needed. Refrigerate a few hours, letting the flavors mingle.
Prep and refrigerate (separately) salad ingredients. When set to serve, toss together salad with ¾ to a cup of the dressing---save the rest for crudités!
|image from Wikipedia|