Green Goddess Salad

Ingredients

• 2 heads romaine lettuce, torn
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 6 anchovy fillets
• 1/4 cup chopped chives
• 1/4 cup chopped parsley
• 2 tablespoons chopped tarragon
• 2 tablespoons tarragon vinegar
• 1 tablespoon lemon juice
• 1 clove garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cucumber, sliced
• 1 avocado, diced
• 2 cups shredded cooked chicken

Before you cook

• Tear the romaine into bite-size pieces, wash it, and dry it thoroughly.
• Chill the lettuce in the refrigerator while you make the dressing.
• Chop the chives, parsley and tarragon.
• Slice the cucumber and dice the avocado.

Steps

1. Put the mayonnaise, sour cream, anchovies, chives, parsley, tarragon, vinegar, lemon juice, garlic, salt and pepper in a blender.
2. Blend for 45 seconds, until the dressing is pale green and completely smooth.
3. Taste the dressing and add more lemon juice if it needs sharpening.
4. Chill the dressing for at least 15 minutes so the herbs infuse.
5. Put the cold romaine in a wide bowl and add the cucumber and shredded chicken.
6. Spoon about two-thirds of the dressing over the salad.
7. Toss with your hands until every leaf is lightly coated, adding more dressing only if the leaves look dry.
8. Scatter the diced avocado over the top and serve at once, before the leaves wilt.