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.