Don’t you just feel like a good salad when the weather gets nice?
This salad is a great place to start. It doesn’t require lots of ingredients, but it’s full of flavor. The dressing is a vegan version of green goddess, named for its color. Chef Philip Roemer of San Francisco’s Palace Hotel is said to have created this classic mayo-based dressing in the 1920s to honor actor George Arliss, who starred in William Archer’s play “The Green Goddess.”
Like so many dishes, green goddess has gone in and out of style over the years, but this fresh, herbal version with creamy avocado, lemon, rice vinegar and three soft and leafy herbs is a keeper.
The original recipe calls for using Little Gem romaine lettuce, but my grocery store was out. So I substituted a mix of torn romaine and butter lettuces. For herbs, think dill, tarragon and chives along with parsley, cilantro and mint. For some extra crunch, throw on a few seasoned croutons.
This dressing also can be served as a dip for raw vegetables, as a base for coleslaw or as a jazzy sauce for potato or pasta salad.
— Adapted from “Lush Life: Food & Drinks from the Garden” by Valerie Rice (Prospect Park Books)