A simple romaine salad topped with classic green goddess dressing made with mayonnaise, parsley, spinach, basil, tarragon, and lemon juice.

Ingreadient

• 1 cup baby spinach
• 1 cup coarsely chopped fresh flat-leaf parsley
• ⅓ cup loosely packed fresh basil leaves
• 3 tablespoons chopped fresh chives
• 2 tablespoons coarsely chopped tarragon leaves
• ½ medium shallot, peeled, coarsely chopped
• 1 small garlic clove, peeled and chopped
• ½ teaspoon anchovy paste
• ¼ cup fresh lime juice (from 2 medium limes)
• 6 tablespoons olive oil
• ½ cup mayonnaise
• ¾ teaspoon kosher salt
• 4 cups chopped green cabbage
• 4 cups chopped hearts of romaine
• 3 medium Persian cucumbers, sliced
• ½ cup thinly sliced green onions
• 1 medium ripe avocado, peeled and chopped
• ¼ cup chopped roasted, salted pistachios

Direction

1. 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. 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.

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