Here’s a hearty Green Goddess Pea, Bacon, and Cheddar Salad that makes a great side with the season’s first grilled steaks, chicken, or burgers. This updates an American classic, which typically tosses the vegetable mixture with mayonnaise and not much else. Substituting an herb-filled green goddess dressing heralds spring and adds more flavor nuances to the salad. Plus, you can save this green goddess dressing recipe for another time with other salads or vegetables. So what are you waiting for? Toss up this Green Goddess Pea Salad the next time you’re trying to upgrade your meal.
What is Green Goddess Dressing in This Pea Salad?
Green goddess dressing is a creamy and herbaceous sauce that comes from the 1920s. It gets its signature green hue from a blend of fresh herbs, typically including parsley, tarragon, chives, and sometimes chervil. These herbs are emulsified with mayonnaise, sour cream, or yogurt. From time to time you will also see anchovy paste, lemon juice, and garlic in the recipe to enhance its depth and tangy brightness. After all the hard work you get a lush, flavorful dressing that’s both rich and refreshing.
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Green Goddess Pea, Bacon, and Cheddar Salad
- Yield: Serves 6
Description
Green goddess dressing and green peas? Talk about a vibrant recipe!
Ingredients
For the green goddess dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- 1/3 cup chopped flat-leaf parsley
- 2 tbsp chopped tarragon
- 1 green onion, white and green parts chopped
- 1 to 2 anchovy fillets or salt to taste
- 1 tbsp tarragon vinegar or white wine vinegar
- 1 tbsp water
- ½ tsp granulated sugar
For the salad:
- 4 cups fresh shelled peas
- 6 oz medium to sharp cheddar cheese, cut into tiny cubes
- 4 to 5 crisp cooked bacon slices, crumbled
- ½ cup finely diced red onion, soaked in cold water for 15 minutes, then drained and water discarded
- Butter lettuce leaves, optional
Instructions
For the green goddess dressing:
- Combine the dressing ingredients in a blender. Puree until smooth, adjusting salt if needed.
For the salad:
- In a large bowl, stir together peas, cheese, bacon, and onion. Spoon in two-thirds of the dressing and toss lightly. The peas will soften somewhat while sitting in the dressing.
- Refrigerate for at least 30 minutes and up to 12 hours before serving. Cover and refrigerate remaining dressing.
- Serve chilled, mounded onto lettuce leaves if you wish. Spoon a bit more dressing on each portion if you wish.
Story and Recipe by Cheryl Alters Jamison
Styling by Julia Platt Leonard
Photography by Tira Howard
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