Name: Green Goddess Wedge Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 1 1/4 cups packed fresh watercress (or baby spinach); 3/4 cup packed fresh parsley; 1/4 cup roughly chopped fresh chervil (or more parsley); 1/4 cup roughly chopped fresh tarragon; 3 tablespoons roughly chopped fresh chives; 2 teaspoons capers; 2 anchovy fillets; 1 small clove garlic; 2 scallions, chopped; Pinch of sugar; 2 tablespoons fresh lemon juice; 4 teaspoons white wine vinegar; 1 1/2 teaspoons Dijon mustard; 1 1/2 teaspoons Worcestershire sauce; 2/3 cup mayonnaise; 1/2 ripe avocado; Kosher salt and freshly ground pepper; 3 strips thick-cut bacon; 1 1/2 heads iceberg lettuce, cut into 6 wedges; Kosher salt and freshly ground pepper; 1/2 ripe avocado, diced; 1/4 cup small chervil sprigs; 2 tablespoons finely chopped chives; 1 scallion very thinly sliced

Directions

Make the dressing: Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, scallions and sugar in a blender or food processor.
Add the lemon juice, vinegar, mustard, Worcestershire sauce, mayonnaise and avocado and puree until pale green and very smooth; if too thick, thin with water 1 teaspoon at a time. Season with salt and pepper as needed.
Make the salad: Cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, turning, about 5 minutes. Drain on a paper towel-lined plate, then crumble.
Arrange the iceberg lettuce wedges on a platter and season with salt and pepper. Spoon some dressing over the lettuce. Top with the diced avocado, bacon, chervil, chives and scallions.

Photograph by Mike Garten

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Green Goddess Wedge Salad

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