Delicious Broccoli Cheese Casserole Recipe
Green goddess wedge salad with baby gem lettuce, garlicky dressing, and crunchy, wonderful toppings
GREEN GODDESS DRESSING – 2 cups parsley – 1/3 cup snipped chive – 1/2 cup fresh dill – 1/4 cup fresh tarragon – 1/4 cup basil leave – 2 Tbsp lemon juice – 2 garlic cloves, peeled – 2 anchovie – 1/2 cup mayonnaise – 1/3 cup sour cream – salt and fresh cracked pepper to taste
MINI CROUTONS – 2 slices day old bread, crusts removed – 2 Tbsp butter – salt SALAD – 5 ounces pancetta, chopped finely – 2-4 small Little Gem style heads of lettuce – 1 small (mini) cucumber, cut into small dice – 4 scallions, sliced – 4 radishes, cut into small dice – 12 snap peas, sliced open along one side to reveal the pea
Process everything in a good blender or processor until creamy. Taste it and adjust ingredients as needed.
Cool the dressing in the fridge. It thickens when chilled. You can do this a day or two ahead. Cut bread into little pieces.
Toast and crisp in butter or conserved pancetta fat over medium heat, swirling and stirring fairly constantly. Sprinkle with salt and set aside.
Cook pancetta till crispy and drain on paper towels. Keep the stem ends intact and cut lettuce heads in half lengthwise.
Remove damaged outer leaves. Place halves cut-side up on salad plates. Serve 2 little heads per dish. Put plenty of dressing on each wedge and dish.
Layer chopped veggies, pancetta, and croutons generously. Serve with fresh cracked black pepper immediately.