20 minutes
A refreshing and crisp salad featuring Little Gem lettuce, watercress, and a creamy homemade Green Goddess dressing.
Little Gem Lettuce, roughly torn
cups
Radishes, thinly sliced
each
Cucumber, thinly sliced
each
cups
cups
Avocado, cubed
each
Cilantro, picked
cups
Chives, chopped
cups
Mint, picked
cups
Garlic Clove, microplaned
each
Lime
each
to taste
1. Refresh Lettuce
Submerge the Little Gem lettuce and parsley leaves in a bowl of ice-cold water. This revitalizes the leaves, enhancing their crispness. Allow them to sit for 5-10 minutes.
2. Make Dressing
In a blender or small food processor, combine the mayonnaise, avocado, fresh herbs, anchovy (if using), minced garlic, and lemon juice. Blitz until the herbs are finely blended and the dressing turns a pale green hue. The emulsion should be creamy and thick. Taste and season with salt and pepper as needed. Remember, the anchovy will add a briny depth, so go easy on the salt.
3. Dress Salad
Remove the Little Gem lettuce and watercress from the ice water. Spin them in a salad spinner or gently pat dry with paper towels. This step is crucial to avoid watering down the dressing. In a large bowl, combine the dried Little Gem lettuce, watercress, parsley leaves, radish slices, and cucumber. Sprinkle with a pinch of salt to layer the flavors. Add about 1/3 of the dressing and toss to combine.
4. Plate and Serve
Taste the salad and decide if you'd like to add the remaining dressing or a touch more salt. Divide between plates and serve.
Use fresh, crisp Little Gem lettuces and fresh herbs for the best flavor and texture.
Taste and adjust the seasoning of your dressing, adding lemon juice, salt, or honey as needed.
Adjust dressing with water or lemon juice to achieve a pourable consistency that clings to leaves.
Dress sparingly at first to avoid overdressing; you can always add more if needed.
Dress the salad right before serving to keep the lettuce crisp.
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