Green Goddess Wedge Salad

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
An iceberg wedge salad topped with a cool and creamy dressing couldn’t be more of an American classic. For this version, we have replaced the traditional blue cheese dressing with a tangy and herby green goddess dressing that's loaded up with fresh herbs and avocado. Crispy bacon finishes it off for a salty crunch.


For the Green Goddess Dressing:

For the Wedge Salad:


  1. Make the dressing: Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, scallions and sugar in a blender or food processor.
  2. 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.
  3. 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.
  4. 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.