GREEN GODDESS WEDGE SALAD FOR THE DRESSING Make Green Goddess Dressing (page 98), replacing the shallot with 2 chopped scallions, reducing the mayonnaise to ⅔ cup and adding ½ ripe avocado. Thin the dressing with water if needed. FOR THE SALAD Arrange iceberg lettuce wedges on a platter and season with salt and pepper. Spoon some dressing over the lettuce. Top with diced avocado, crumbled cooked bacon, fresh chervil, chopped chives and sliced scallions.
GREEN GODDESS ORZO SALAD FOR THE DRESSING Make Green Goddess Dressing (page 98), replacing the chervil with dill. Omit the anchovies and Worcestershire sauce and add 1 teaspoon grated lemon zest instead. Reduce the mayonnaise to ¾ cup and add ¼ cup sour cream. FOR THE SALAD Combine 8 ounces cooked orzo, ¾ cup cooked frozen peas, 6 ounces chopped marinated artichoke hearts, ½ bunch thinly sliced asparagus and 1½ cups thinly sliced snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate 20 minutes. Add more dressing as needed; toss with ¼ cup torn dill. Season with salt and pepper.
100
FOOD NETWORK MAGAZINE
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JULY/AUGUST 2022
