• Yield: Serves 4 to 6

I am not sure that I want to live in a world where ranch dressing is more beloved than Green Goddess, which is superior in both name and taste, so I’m doing everything in my power to bring this vibrant, herb-packed green dressing into the limelight. Green Goddess is a kitchen MVP. It can be used as a salad dressing, yes, but it’s also a dip for crudités, a marinade for grilled chicken, and, if you’re one of the weirdos who like to do this, it’s great on pizza or with French fries too. For this super-green salad, I combine crunchy romaine, cucumbers, snap peas, green onions, and avocado, then douse it with the irresistible dressing.


  • 2 oil-packed anchovy fillets

  • 1/2 cup mayonnaise, preferably Hellmann’s/Best Foods

  • 1/3 cup full-fat Greek yogurt

  • 1/2 cup parsley leaves

  • 1/4 cup basil leaves

  • 1 tablespoon lemon juice, plus additional for seasoning

  • 2 tablespoons finely chopped fresh tarragon leaves

  • 2 tablespoons minced chives

  • Kosher salt and freshly ground black pepper

  • 2 cups snap peas

  • 2 hearts of romaine lettuce, washed and chopped into bite-size pieces

  • 2 Persian or Japanese cucumbers, diced

  • 3 green onions, thinly sliced

  • 1 avocado, cubed

Repertoire by Jessica Battilana Repertoire by Jessica Battilana


In a food processor combine the anchovy fillets, mayonnaise, yogurt, parsley, basil, and 1 tablespoon lemon juice and process until smooth and brilliant green. Transfer to a lidded jar, stir in the tarragon and chives, and season to taste with salt, pepper, and additional lemon juice.

Bring a medium saucepan of salted water to a boil over high heat. Add the snap peas and cook until just tender, about 2 minutes. Drain in a colander and rinse with cold water until the peas are completely cool. Transfer to a paper-towel-lined plate to dry (the dressing won’t stick to a wet snap pea). Cut each pea in half crosswise on the bias.

In a large bowl, combine the snap peas, romaine, cucumbers, and green onions and mix well to combine. Add the avocado and about half the dressing (save the rest for another salad; it will keep, covered and refrigerated, for up to a week). Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Season with salt and freshly ground black pepper and serve cold.

Recipe excerpted from Repertoire: All the Recipes You Need by Jessica Battilana. Copyright 2018 Little, Brown and Company.