Cucumber, Carrot And Radish Salad With Green Goddess Dressing
serves 2-4
Our version of Green Goddess Dressing is a variant of the original Green Goddess dressing, which was created in San Francisco in the early 1920s. It's a perfectly creamy compliment to these crunchy vegetables.
1 pound radishes, thinly sliced
4 medium carrots, thinly sliced
1 large cucumber, seeded and cut into half-rounds
dressing:
1/4 cup mayonnaise
2 tablespoons sour cream
1 1/2 teaspoon Champagne vinegar
1 1/2 teaspoon fresh lemon juice
2 green onions, very thinly sliced
2 teaspoons anchovy paste (or 3 anchovy fillets, finely chopped)
1 1/2 tablespoons finely chopped fresh tarragon
1/4 cup finely chopped fresh parsley
2 teaspoons finely chopped chives
prep: 20 minutes
total: 20 minutes
large bowl
whisk
optional: food processor
1. Fill a bowl with cold water and add the radishes. Rub them clean in a couple of changes of water, then dry them with a kitchen towel. Cut off the stem and root ends, and cut them into 1/4-inch slices. Prep the other vegetables.
2. In a medium bowl, whisk together all the dressing ingredients until they're well blended. (For a finer blend, combine all ingredients in a food processor and pulse a few times.) Keep in the refrigerator until ready to use.
3. Put the vegetables in a large bowl and toss them with an little dressing at a time until they are coated but not drenched in the dressing.
2. In a medium bowl, whisk together all the dressing ingredients until they're well blended. (For a finer blend, combine all ingredients in a food processor and pulse a few times.) Keep in the refrigerator until ready to use.
3. Put the vegetables in a large bowl and toss them with an little dressing at a time until they are coated but not drenched in the dressing.
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