Simple Green Goddess Wedge Salad Recipe

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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. 

Step 1

Step 2

Cool the dressing in the fridge. It thickens when chilled. You can do this a day or two ahead. Cut bread into little pieces. 

Step 3

Toast and crisp in butter or conserved pancetta fat over medium heat, swirling and stirring fairly constantly. Sprinkle with salt and set aside.

Step 4

Cook pancetta till crispy and drain on paper towels. Keep the stem ends intact and cut lettuce heads in half lengthwise. 

Step 5

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.

Step 6

Layer chopped veggies, pancetta, and croutons generously. Serve with fresh cracked black pepper immediately.

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