Green Goddess Salad



  • 2 heads of romaine lettuce, outer leaves removed, rinsed, dried and chopped
  • 1 large egg yolk (make sure you can trust your egg supply or use pasteurized eggs)
  • 3/4 C grapeseed oil (the recipe uses a full cup, but I like salad dressing a little tart)
  • 1 1/2 C parsley
  • 2 T tarragon leaves
  • 3 T chives
  • 1 clove of garlic, chopped
  • 2 salt-packed anchovies, rinsed, bones removed
  • juice of 1 lemon
  • 1 T plus 1 t Champagne vinegar
  • 2 small avocados, peeled and sliced
  • 1 large cucumber, peeled and sliced
  • kosher salt and pepper from the mill


  1. Place the egg yolk in a large bowl and slowly whisk in 1/2 cup of the oil, little by little until it emulsifies
  2. Place the rest of the oil, parsley, tarragon, chives, garlic, anchovies, lemon juice and Champagne vinegar in a blender and blend until smooth
  3. Slowly incorporate that mixture into the oil and egg yolk mixture, whisking constantly
  4. Arrange the lettuce, cucumber and avocado on a large platter and drizzle the dressing over it