at Mrs Bridges

Salad with green goddess dressing

Ingredients

For the salad
250g asparagus tips, rinsed
1 tbsp olive oil
3 Little Gem lettuce, leaves washed
handful of radishes, washed and finely sliced
salt & pepper to season
For the dressing
1 jar Mrs Bridges Garlic Mayonnaise
2 tbsp plain yoghurt
juice of ½ lemon
½ cup flat-leaf parsley
½ cup coriander
1 tbsp fresh tarragon
5 fresh mint leaves
4 chive stalks
handful of watercress leaves
3 or 4 anchovy fillets (optional)
salt & pepper to season

Recipe

For the dressing, add all the ingredients to a food processor and blitz until well combined. Season to taste with salt and pepper and blitz again.
Griddle the asparagus in a little oil on a high heat for a few minutes until tender and slightly blackened. Season with salt and pepper to taste. Set aside and allow to cool.
Assemble the salad ingredients on a plate and drizzle with the dressing just before serving.
The dressing can be kept in the fridge for up to 2 days and can be enjoyed with fish, mixed into potato salad or as a dip with crudités.

Mayonnaise with Lime & Basil

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