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.
Buy the products used in this recipe
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