Description
Green goddess dressing and green peas? Talk about a vibrant recipe!
Ingredients
Scale
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.