Chopped Iceberg Salad with Green Goddess Dressing
Crisp, cold, ultra-refreshing chopped iceberg salad tossed with a bright, herb-packed creamy green goddess dressing that you can blitz in a blender in about 5 minutes.
Equipment
- Blender or small food processor
- Large salad bowl
- Salad spinner
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Jar or container with lid
Ingredients
For the green goddess dressing
- 120 ml mayonnaise (1/2 cup)
- 120 ml sour cream (1/2 cup); full-fat Greek yogurt works
- 10 g fresh parsley leaves (1/4 cup lightly packed)
- 5 g fresh chives roughly chopped (2 tbsp)
- 5 g fresh tarragon leaves (2 tbsp); swap basil if needed
- 2 oil-packed anchovy fillets or 1–2 tsp capers for vegetarian version
- 1 small garlic clove roughly chopped
- 30 ml fresh lemon juice (2 tbsp), plus more to taste
- 15 ml white wine vinegar (1 tbsp)
- 1/4 tsp fine sea salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 30–60 ml cold water (2–4 tbsp), to thin
For the chopped iceberg salad
- 1 small head iceberg lettuce about 500 g / 1 lb; cored, leaves separated
- 1/2 small head romaine lettuce about 150 g / 5 oz; optional (or use all iceberg)
- 1/2 English cucumber about 150 g / 5 oz; finely diced
- 1 small green onion (spring onion) thinly sliced
- 10 g fresh parsley finely chopped (1/4 cup)
- 10 g fresh dill finely chopped (1/4 cup), optional
- 40 g roasted salted pistachios roughly chopped (1/3 cup)
- flaky sea salt small pinch, for finishing (optional)
Instructions
- Blend the dressing base: Add the mayonnaise, sour cream, parsley, chives, tarragon, anchovies, garlic, lemon juice, vinegar, salt, and pepper to a blender or small food processor. Blend until very smooth and pale green.
- Adjust thickness and seasoning: With the motor running (or in short bursts), drizzle in 2–4 tbsp (30–60 ml) cold water until pourable but still thick. Taste and adjust with more salt or lemon if needed.
- Chill the dressing: Transfer to a jar/container, cover, and chill at least 30 minutes (up to 3 days).
- Prep the lettuce: Rinse iceberg and romaine leaves and spin very dry. Stack leaves, slice into strips, then rotate and chop into small bite-size pieces.
- Chop the vegetables and herbs: Finely dice the cucumber, thinly slice the green onion, and chop the parsley and dill.
- Combine the salad base: In a large bowl, add the chopped iceberg, romaine, cucumber, green onion, parsley, and dill. Toss gently to distribute.
- Dress right before serving: Stir the dressing. Start with about 80 ml (1/3 cup), drizzle over the salad, and toss well. Add more dressing a spoonful at a time until evenly coated but not soupy.
- Add crunch and finish: Sprinkle pistachios over top and toss once more. Taste and finish with a pinch of flaky salt and/or an extra squeeze of lemon if desired.
- Serve immediately: Once dressed, the salad stays crisp about 15–20 minutes; for holding, keep lettuce and dressing separate and toss at the table.
Nutrition
Calories: 330kcalCarbohydrates: 14gProtein: 6gFat: 29gSaturated Fat: 6gCholesterol: 30mgSodium: 520mgPotassium: 420mgFiber: 4gSugar: 5gVitamin A: 1800IUVitamin C: 18mgCalcium: 120mgIron: 2mg
Tried this recipe?Let us know how it was!
