Little Gem Green Goddess Salad

Serves: 6

INGREDIENTS

Dressing

2 T chopped shallot

2 cloves garlic, peeled

juice of one lemon

1 T champagne vinegar

1 t kosher salt

1 avocado, halved, peeled, and pitted

2 T sour cream

3 T fresh tarragon leaves

1/4 c packed fresh basil leaves

1/4 c fresh Italian parsley leaves

2 T water

1/2 c olive oil

Salad

4 little gem heads

1 cup sugar snap peas, sliced

1/2 c fresh shelled English peas

1/4 c shelled pistachios, roughly chopped

1 avocado, halved, peeled, pitted, and sliced

Preparation

Make the dressing. In the bowl of a food processor, combine the shallot, garlic, lemon juice, champagne vinegar, and salt. Pulse, using on and off turns, pausing to scrape down sides, until a juicy, uniform mix appears. Add all remaining ingredients to the bowl, except the olive oil. Repeat pulsing and scraping until mixture becomes a thick, bright green mixture, dotted with specks of green herbs. Then, with the processor running, pour in olive oil in a steady stream, until fully combined.

Slice the bottoms off each little gem and separate each head into individual leaves. Place in a large bowl and cover with about half the green goddess dressing. Use your hands to toss the gems until well-coated. Scatter avocado slices and sprinkle peas, sugar snaps, and pistachios evenly over salad.