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Spring Frisée Salad with Green Goddess Dressing

Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Salad, Salad Dressing
Cuisine: American
Keyword: anchovies, asian chile garlic sauce, chives, frisee lettuce, gluten free, mayonnaise, parmesan, Parsley, peas, radishes, Salad, scallions, sour cream, tarragon, walnuts, watercress lettuce, white wine vinegar
Servings: 4 people
Author: GFchow @ gfchow.com

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

There are many other ingredients you can add to this salad...asparagus, edamame, onion, other nuts, etc.
Green Goddess Dressing is also wonderful as a dip for crudité, spooned over fried or jammy eggs, avocado and/or cucumber.
If Frisée isn't your thing, use a different lettuce but one with some heft to handle the thickness of the Green Goddess Dressing such as little gem, radicchio, endive, and/or escarole. If you've never tried Frisée, now's as good a time as any to give it a try. I really love it.