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Green Goddess Salad

One major reason Molly wanted to open a restaurant is so that she could have a place to go to for the kinds of salads she loves to have for lunch. A pile of crisp greens, loads of herbs, pickled onions and something majorly carby. This version’s carby crunch comes from Molly’s everything bagel crumbs because everything should be sprinkled in everything bagel seasoning.
Print Recipe
Cook Time 30 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine American
Servings 2 people
Calories 74.5 kcal

Equipment

  • 1 Food Processor With blade attachment
  • 1 Large Serving Bowl
  • 1 Knife
  • 1 Cutting Board

Ingredients
  

Main

  • 1 cup bagel chips or pita chips
  • 1 tablespoon everything bagel seasoning
  • 1/4 cup mayonnaise
  • 1/4 cup whole milk plain Greek yogurt
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh dill
  • 1/4 cup fresh parsley leaves
  • 5 sprigs fresh thyme leaves removed
  • 1 clove garlic
  • 1 small shallot roughly chopped
  • 1/2 lemon juiced
  • Kosher salt and freshly ground black pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 head butter lettuce leaves torn
  • 2 red radishes sliced
  • 1 avocado sliced
  • 2 hard-boiled eggs peeled and quartered lengthwise
  • 1/4 cup Pickled Red Onions recipe follows
  • Chives roughly chopped, for garnish
  • Fresh dill for garnish
  • 1/3 cup apple cider vinegar
  • 1 tablespoon granulated sugar
  • 2 teaspoons kosher salt
  • 1 1/2 cups thinly sliced red onion

Instructions
 

  • To make the everything bagel crumbs: In the bowl of a food processor fitted with the blade attachment, add the bagel chips and everything bagel seasoning. Pulse to coarse crumbs. Remove to a bowl and set aside. Wipe out the bowl and blade to reuse for the salad dressing.
  • To make the salad dressing: Return the blade to the bowl of the food processor and add the mayonnaise, yogurt, basil, dill, parsley, thyme, garlic, shallot, lemon juice, salt and pepper. Process until smooth. With the processor running, add the oil to emulsify. Season with salt and pepper, if needed, to taste.
  • To make the salad: In a large serving bowl, add the lettuce. Spoon some of the dressing over and toss to combine until each leaf is coated. Top with the radishes, sliced avocado, hard-boiled eggs, Pickled Red Onions, Everything Bagel Crumbs, chives and dill. (Leftover salad dressing can be stored in the refrigerator in an airtight container for up to 5 days.)

Notes

Ensure all herbs are fresh for the most vibrant dressing flavor. For a perfectly emulsified dressing, add the oil slowly in a steady stream while the food processor is running. The Everything Bagel Crumbs provide crucial texture contrast to the creamy dressing and soft greens; ensure they are coarse, not powdery. Pickled onions and hard-boiled eggs can be prepared ahead of time to speed up assembly.