- serves 2 people
- preparation 5 minutes
- difficulty Easy level
Ingredients
- 1 iceberg lettuce, cut into large pieces
- 1 bunch radish, quartered, leaves reserved
- 1 telegraph cucumber, cut into chunks
- 1 white onion, finely shaved
Green goddess dressing
- ½ cup mayonnaise
- ¼ cup chopped chives
- ¼ cup chopped parsley
- 1 tbsp tarragon vinegar
- 2 tsp lemon juice
- 1½ tsp chopped tarragon
- 2 anchovy fillets, plus a little anchovy oil
- salt and pepper, to taste
- ½ cup crème fraiche
Instructions
- For the dressing, place all the ingredients except the crème fraiche in a jug, and blend with a stick blender until smooth. Transfer to a bowl and fold in the crème fraiche.
- Place the lettuce, radish, torn radish leaves, cucumber and onion on a large serving plate. Drizzle generously with the green goddess dressing and serve.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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