Foodie, Recipes

Little Gem Salad with Green Goddess Dressing

Prep Time: 25 minutes

Cook Time: 0 minutes

Servings: 4

This recipe features a creative spin on classic green goddess dressing: we’ve added fresh cilantro along with chives and parsley and swapped out the traditional lemon juice for lime zest and juice. It all comes together easily in a blender. Then we drizzle the robust dressing over a spring-fresh salad of Little Gem lettuce, rainbow carrots, radishes and fava beans. Be sure to give the carrot ribbons a quick soak in ice water, which will help them to curl nicely.


For the dressing:

  • 1 cup (8 fl. oz./250 ml) mayonnaise
  • 1/2 cup (4 oz./125 g) sour cream
  • 1 garlic clove, minced
  • 3 anchovy fillets, minced
  • 1 cup (1 1/3 oz./40 g) minced fresh cilantro
  • 1/4 cup (1/3 oz./10 g) minced fresh chives
  • 1/4 cup (1/3 oz./10 g) minced fresh flat-leaf parsley
  • 1 tsp. lime zest
  • 1/4 cup (2 fl. oz./60 ml) fresh lime juice
  • 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground pepper

For the salad:

  • 4 to 6 rainbow carrots, peeled and thinly shaved with a vegetable peeler
  • 4 to 6 heads Little Gem lettuce (or more if very small), halved lengthwise
  • 4 to 6 radishes (red, green or a combination), trimmed and thinly shaved on a mandoline
  • 1 cup (7 oz./220 g) fava beans, blanched
  • 3 hard-cooked eggs, peeled and thinly sliced
  • Fresh cilantro sprigs for garnish
  • Freshly ground pepper


To make the dressing, in a blender, combine the mayonnaise, sour cream, garlic, anchovies, cilantro, chives, parsley, lime zest and juice, olive oil, 1/2 tsp. salt and 1/4 tsp. pepper. Blend on high speed until well combined. Set aside.

To make the salad, put the carrots in a bowl of ice water and let stand until they start to curl, 10 to 15 minutes; drain and pat dry. Arrange the lettuce on a serving platter or divide among salad plates. Top with the carrots, radishes, fava beans and eggs. Drizzle with the dressing and garnish with the cilantro sprigs and a few grindings of black pepper. Serve immediately. Serves 4.

Williams Sonoma Test Kitchen

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