Salad with green goddess dressing


  • 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


  1. 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.


  2. 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.


  3. Assemble the salad ingredients on a plate and drizzle with the dressing just before serving.


  4. 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.

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