Iceberg salad with green goddess dressing

This dressing lives up to its stately name – it's a perfectly balanced blend of creamy, tart, herbaceous elements like mayonnaise, lemon juice, anchovies and fresh herbs.

This iceberg salad goes with a citrusy, herbaceous dressing. Credit: Kitti Gould

• serves

  2

• prep

  5 minutes

• difficulty

  Easy

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Ingredients

• 1 iceberg lettuce, cut into large pieces
• 1 bunch radish, quartered, leaves reserved
• 1 telegraph cucumber, cut into chunks
• 1 white onion, finely shaved

Green goddess dressing

• ½ cup mayonnaise
• ¼ cup chopped chives
• ¼ cup chopped parsley
• 1 tbsp tarragon vinegar
• 2 tsp lemon juice
• 1½ tsp chopped tarragon
• 2 anchovy fillets, plus a little anchovy oil
• salt and pepper, to taste
• ½ cup crème fraiche

Instructions

1. For the dressing, place all the ingredients except the crème fraiche in a jug, and blend with a stick blender until smooth. Transfer to a bowl and fold in the crème fraiche.
2. Place the lettuce, radish, torn radish leaves, cucumber and onion on a large serving plate. Drizzle generously with the green goddess dressing and serve. 

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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