The Greenest Green Salad

From Repertoire, my new favorite cookbook! The dressing is a cross between Green Goddess and Ranch and full of flavor. Perfect to harvest the herbs from your late summer garden. I made a full batch of the dressing and a half batch of the salad for two of us and we had lots of leftovers. Dress your salad to order to save for the next meal!

2 oil packed anchovy fillets
1/2 c. Hellman’s/Best Food mayonnaise
1/3 c. full fat Greek Yogurt
1/2 c. fresh Parsley leaves
1/4 c. fresh Basil leaves
1 T. lemon juice, plus additional for seasoning
2 T. finely chopped fresh Tarragon leaves
2 T. minced Chives
kosher salt and freshly ground black pepper
2 cups Snap Peas
2 Hearts of Romaine, chopped into bite-size pieces
2 Persian or Japanese Cucumbers, diced
3 Green Onions, thinly sliced
1 Avocado, cubed
In the food processor, combine the anchovies, mayo, yogurt, parsley, basil and 1 T. lemon juice and process until smooth and brilliant green. Transfer to a lidded jar and stir in the Tarragon and Chives, season to taste with salt and pepper and additional lemon juice.
Bring a medium saucepan of salted water to a boil and add the snap peas, cook until tender, about 2 minutes. Rinse with cold water until cool. Transfer to a paper towel lined plate to dry. Cut each pea in half crosswise.
In a large bowl, combine the snap peas, romaine, cucumbers, and green onions and mix well to combine. Add the avocado and about half of the dressing (or less). Mix gently until well coated, season with salt and pepper and serve cold.

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