Dill Green Goddess Salad Bowl
Photo curtesy of California Walnuts.
3 tablespoons coarsely chopped fresh dill
2 tablespoons coarsely chopped chives
2 tablespoons coarsely chopped fresh flat leaf parsley
1 anchovy fillet, optional, soaked in cold water for 10 minutes and patted dry
3 tablespoons Gruner Veltliner or other white wine vinegar
5 tablespoons extra virgin olive oil
¼ cup sour cream
¼ cup 2% plain yogurt
Kosher salt and freshly ground black pepper
2 heads butter lettuce, outside blemished leaves removed and discarded
½ cup whole fresh tender flat leaf parsley leaves
4 Persian cucumbers, thinly sliced cut diagonally
6 radishes, thinly sliced
For the dressing, place the dill, chives, parsley, anchovy fillet and 2 tablespoons of the vinegar in a food processor and pulse a few times to combine. With the motor running, add 3 tablespoons of the olive oil in a steady stream, and process until smooth. Add the sour cream and yogurt and process until smooth. Season with salt and pepper. Set aside in the refrigerator.
Remove 24 of the whole unblemished outer leaves from the butter lettuce. Place the remaining 1 tablespoon vinegar and the remaining 2 tablespoons olive oil in a bowl and whisk together with salt and pepper. Add the whole butter lettuce leaves and toss to coat.
Cut the inner leaves of lettuce into wide chiffonade or 1-inch wide strips. Place in a separate bowl with the whole parsley leaves, cucumbers and radishes. Toss with the Dill Green Goddess dressing.
Form a small bowl using 4 of the whole butter lettuce leaves and place the Green Goddess-dressed salad in the lettuce bowl.