Name: Green Goddess Salad
Yield: 4
Ingredients: Baby spinach - 1 cup; Coarsely chopped fresh flat-leaf parsley - 1 cup; Loosely packed fresh basil leaves - ⅓ cup; Chopped fresh chives - 3 tablespoons; Coarsely chopped tarragon leaves - 2 tablespoons; Shallot, peeled, coarsely chopped - ½ medium; Garlic clove, peeled and chopped - 1 small; Anchovy paste - ½ teaspoon; Fresh lime juice (from 2 medium limes) - ¼ cup; Olive oil - 6 tablespoons; Mayonnaise - ½ cup; Kosher salt - ¾ teaspoon; Chopped green cabbage - 4 cups; Chopped hearts of romaine - 4 cups; Persian cucumbers, sliced - 3 medium; Thinly sliced green onions - ½ cup; Ripe avocado, peeled and chopped - 1 medium; Chopped roasted, salted pistachios - ¼ cup

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Ingredients for - Green Goddess Salad

1. Baby spinach - 1 cup

2. Coarsely chopped fresh flat-leaf parsley - 1 cup

3. Loosely packed fresh basil leaves - ⅓ cup

4. Chopped fresh chives - 3 tablespoons

5. Coarsely chopped tarragon leaves - 2 tablespoons

6. Shallot, peeled, coarsely chopped - ½ medium

7. Garlic clove, peeled and chopped - 1 small

8. Anchovy paste - ½ teaspoon

9. Fresh lime juice (from 2 medium limes) - ¼ cup

10. Olive oil - 6 tablespoons

11. Mayonnaise - ½ cup

12. Kosher salt - ¾ teaspoon

13. Chopped green cabbage - 4 cups

14. Chopped hearts of romaine - 4 cups

15. Persian cucumbers, sliced - 3 medium

16. Thinly sliced green onions - ½ cup

17. Ripe avocado, peeled and chopped - 1 medium

18. Chopped roasted, salted pistachios - ¼ cup

How to cook deliciously - Green Goddess Salad

1. Stage

Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.

2. Stage

Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing.