California Salad

My little ode to The French Laundry in Napa Valley, California.

An artful display of pickled, blanched and fresh vegetables drizzled with a bright and zesty Green Goddess Dressing.

If I ever get to dine at The French Laundry, I will see if it even STARTS to compare. 😉

4 cups Boston lettuce, torn into bite-sized pieces
2 cups arugula
2 cups pickled vegetables, thinly sliced
1/2 cup green beans, blanched
1/2 bunch asparagus, blanched
1/2 cup radish, thinly sliced
1/2 cup cherry tomatoes, halved

Green Goddess Dressing:

1 tsp anchovy paste
1 cup fresh parsley, chopped
1/2 cup mayonnaise
2 tbsp fresh chives, thinly sliced
2 tbsp white wine vinegar
1 tbsp dried tarragon
1/4 tsp salt
1/4 tsp pepper

DIRECTIONS:

In food processor, pulse together parsley, sour cream, mayonnaise, chives, vinegar, tarragon, salt, pepper, and anchovy - puree until smooth.

Plate greens and vegetables as desired; spoon dressing over top.