Some things should really be left in the past, and others deserve to live on, like classic Green Goddess salad dressing. Last week is history, and Mondays are definitely for starting over. No really, what you did last week is gone, it’s over, it’s in the past. But today is Monday and it’s ALL going to be different. Are you like me, is this the voice in your head? ” On Monday, I will eat better, be nicer to my husband, take my vitamins, and stay on schedule, drink less coffee … okay maybe not the last one, come on, who are we kidding?
Because it’s Monday we aren’t going to spend too much time talking about the brown sugar Sriracha hot wings, the bacon & cheddar potato skins, or even that crispy crunchy apple cinnamon crumble, and creamy vanilla bean ice cream you romanced while everyone else was watching Sunday football. We are going to keep that truffle you popped in your mouth when nobody was looking on the down low.
Geez Louise! … did you really eat all that? No wonder you want a salad! Glad I could help… Today is Monday and we are just going to talk about salad… You’re with me on this one, right Paula?
Our 1950’s housewife salad recipes from the past can be, well – let’s say quite “full figured”. It seems that in the 50’s the key to every good recipe was mayonnaise. Jello salad with mayonnaise, Waldorf , Crab Louis … and then my favorite the Green Goddess. Since it’s Monday and we are trying to clean up our act, I made this dressing with all the classic flavors like anchovy and tarragon, but cut out a lot of the calories by using light mayo and Greek yogurt. I did it for you, I’m a giver…
Wedge salad with Green Goddess dressing
1 head of Iceberg lettuce – chilled
1/2 cup of celery- sliced thinly
1/4 cup radishes – sliced thinly
1 anchovy filet – smashed into a paste with the back of a chef’s knife
2 teaspoons of tarragon vinegar or white balsamic vinegar
1/2 cup of low fat mayonnaise
1/2 cup of plain thick Greek yogurt
4 Tablespoons of water
2 teaspoons of fresh tarragon – finely chopped
2 Tablespoons of chive – finely chopped
2 Tablespoons of Italian parsley – finely chopped
2 Tablespoons of fresh squeezed lemon juice
dash of hot sauce
1/2 teaspoon of salt
1/4 teaspoon of fresh cracked pepper.
- On a flat surface smash the anchovy with the back of a knife to create a smooth paste.
- In a medium bowl combine, anchovy, vinegar, mayonnaise, yogurt, water, tarragon, chive, parsley, lemon juice, hot sauce and salt and pepper. Whisk to combine and allow to chill completely, at least an hour or overnight if possible.
- Remove the outer layers of a large Iceberg lettuce, then cut in half through the root. Cut the halves into wedges.
- Arrange the chilled wedges onto a plate and garnish with celery, radish, and serve with the Green Goddess dressing.