Spring Frisée Salad with Green Goddess Dressing
The salad ingredients are spring-y and fresh while the dressing is rich and full of snap. It all comes together in Spring Frisée Salad with Green Goddess Dressing. Each forkful packs a punch with lots of flavor and texture, just what you’d expect from a fabulous salad!
Jump to RecipeSalad and Dressing Ingredients
Salad ingredients – frisée lettuce, radishes, peas, walnuts and parmesan (optional).
Dressing ingredients – watercress, anchovies, mayo, sour cream, parsley, scallions, garlic, tarragon and white wine vinegar.
Making the Dressing
Place watercress, anchovies, mayo, sour cream, parsley, scallions, garlic, tarragon and white wine vinegar into a food processor or blender. Process (or blend) ingredients together for 1 minute. You can blend it for shorter or longer depending on the consistency you’re looking for. Season with a pinch of kosher salt and some freshly ground black pepper.
Toasting the Walnuts
Place walnuts in a single layer on a tray lined with parchment paper or foil. Preheat oven to 350 degrees. Once preheated, add walnuts and toast for 5 minutes until browned and fragrant. Set a timer! Let walnuts cool and set aside.
Blanching the Peas
Place peas in a small saucepan of boiling water for 1 minute. After one minute, pour peas into a strainer or colander (a slotted spoon could also be used). Then immediately transfer peas to a medium sized bowl of water with ice cubes. This will lock in the vibrant green color of the peas. After 1 minute of the ice bath, drain peas again and set peas aside.
Assembling the Salad
Layer the frisée, peas, radishes, and walnuts in a shallow serving platter or a medium-sized bowl. Next, sprinkle Parmesan on top (optional).
Spring Frisée Salad with Green Goddess Dressing
Lastly, spoon Green Goddess Dressing on top of the salad and garnish with additional tarragon and/or other fresh herbs such as dill, if desired.
Spring Frisée Salad with Green Goddess Dressing
Ingredients
Salad Ingredient
- 1 head Frisée lettuce medium-sized, washed, dried with root base removed
- 2-4 whole radishes multi-colored if possible, cut into wedges and sliced into rounds for variety
- 1/2 cup peas (fresh or frozen) blanched
- 1/3 cup whole walnuts toasted
- 1/4 cup Parmesan grated or shaved, optional
Green Goddess Dressing
- 1 bunch of watercress washed, dried with roots and any tough stems discarded
- 4 anchovy fillets in oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons flat leaf parsley leaves only, washed, dried with tough stems removed
- 2 tablespoons chives or scallions chopped
- 1 clove garlic (small) rough chopped, approx, 1/2 teaspoon
- 2 tablespoons fresh tarragon leaves removed from the stem
- 1 tablespoon white wine vinegar or fresh lemon juice can be used as a substitute
Instructions
Blanching the Peas
- Place peas in boiling water for 1 minute. Pour peas into a strainer or colander (a slotted spoon could also be used) and then immediately transfer peas to a medium sized bowl of water with ice cubes. This will lock in the vibrant green color of the peas. After 1 minute of the ice bath, drain peas from the ice water bath and set peas aside.
Toasting the Walnuts
- Place walnuts in a single layer on a tray lined with parchment paper or foil. Preheat oven to 350 degrees. Once preheated, add walnuts and toast for 5 minutes until browned and fragrant. Set a timer! Let walnuts cool and set aside.
Making the Green Goddess Dressing
- Place all dressing ingredients (watercress, anchovies, mayonnaise, sour cream, parsley, chives/scallions, garlic, tarragon, and white wine vinegar) into a blender or food processor and process for 1 minute. You can blend it for shorter or longer depending on the consistency you’re looking for. Season with a pinch of kosher salt and some freshly ground black pepper.
- Dressing can be stored in the refrigerator in a sealed container for up to a week.
Salad Assembly
- Layer the frisée, peas, radishes, and walnuts in a shallow serving platter or a medium-sized bowl. Sprinkle Parmesan on top (optional).
- Lastly, spoon Green Goddess Dressing on top of salad and garnish with additional tarragon and/or other fresh herbs such as dill, if desired.
Notes
Salad recipe by me and the dressing recipe is a combination of a Wall Street Journal recipe titled Spring Vegetables with Green Goddess Dressing and a Bon Appétit recipe titled Canal House Green Goddess Dressing.
If you like this GFchow recipe, you may also like these other recipes. Fennel-Celery Salad with Walnuts and Blue Cheese, Asparagus and Radishes with Fresh Herbs, and Baked Risotto with Kale, Spinach, and Peas.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
