“This vibrant salad is a crowd-pleaser and is easily adaptable for family-style service,” says Allison Jenkins. “Many of the ingredients are available throughout the summer season at local farmers’ markets. While creamy, it is light and delicious and pairs well with all manner of crunchy vegetables. Don’t be afraid to make the full batch, especially if you are feeding a larger crowd. While not necessary, homemade tarragon vinegar is an excellent pantry staple and easy to make if you have a large patch growing in your garden.”

Brian Bargsten suggests pairing this salad with a light, bright grüner veltliner from Austria, specifically, Ott “Am Berg” Grüner Veltliner Wagram 2022, or an albariño from Spain.

FOR GREEN GODDESS DRESSING

  • Makes 1 quart
  • 1 cup buttermilk
  • 1 cup loosely packed parsley leaves
  • 1 cup loosely packed basil leaves
  • ¼ cup minced chives
  • ¼ cup tarragon leaves
  • 6 salted anchovy filets, rinsed
  • 1 tablespoon lemon juice
  • 2 tablespoons tarragon vinegar (if not using, increase the lemon juice)
  • 1 clove garlic
  • Salt and pepper, to taste
  • 1½ cups mayonnaise
  • ½ cup Greek yogurt

FOR TARRAGON VINEGAR

  • Fresh tarragon sprigs, enough to pack a quart mason jar
  • 3 cups Champagne or white wine vinegar

FOR SALAD

  • ¾ to 1 head of Little Gem lettuce per person
  • 4 radishes, thinly shaved
  • 1 English cucumber, diced
  • 1 hard-boiled egg, grated or sliced
  • ¼ cup sunflower sprouts
  • ¼ cup sunflower seeds

Serves 4

FOR GREEN GODDESS DRESSING

  1. In a blender, combine all ingredients except the mayonnaise and yogurt. Blend until smooth and bright green.
  2. Combine this puree in a bowl with the mayonnaise and yogurt. Adjust seasoning as necessary. Allow to chill 1 hour before serving. (Keeps for 2 weeks, refrigerated.)

FOR TARRAGON VINEGAR

  1. Pack a quart mason jar with fresh tarragon sprigs.
  2. Bring 3 cups of vinegar to a boil. Pour into the jar and allow to cool to room temperature before putting on the lid. The vinegar will be ready to use after 24 hours. Store at room temperature. Strain the vinegar after 1 week.

FOR SALAD

  1. Trim the base of the lettuce, but don’t fully remove the core. Quarter the heads and rinse in cold water. Drain and chill until serving time.
  2. Spread some of the dressing on a platter. Arrange the lettuce pieces and top with more dressing. Layer the rest of the toppings over the lettuce wedges and serve.

This recipe originally appeared in "Perfect Pairings" by Lynn Cline.