We’ve always been fans of the Green Goddess Wedge Salad, a vibrant twist on a timeless classic that brings fresh herbs and creamy goodness to your table. This dish pairs crisp iceberg lettuce wedges with a zesty dressing packed with flavors from parsley, chives and avocado, making it a refreshing choice for any meal.
Originating in the 1920s at San Francisco’s Palace Hotel, it’s a recipe we love for its simplicity and bold taste. Join us as we share our easy version that’ll elevate your salads in no time.
Ingredients
As we dive into our Green Goddess Wedge Salad recipe, we focus on sourcing high-quality, fresh ingredients to bring out the vibrant flavors of crisp iceberg lettuce, creamy avocado, and aromatic herbs like parsley and chives.
To prepare this salad, we organize the ingredients by category and order of use, starting with the base, followed by the dressing, and then the toppings. Here’s what you’ll need:
Salad Base
- 1 large head of iceberg lettuce, chilled and cut into 4 wedges (ensure it’s crisp for that satisfying crunch)
Green Goddess Dressing
- 1 ripe avocado, halved, pitted, and scooped for a creamy base
- 1 cup fresh parsley, finely chopped (we recommend using flat-leaf for its robust flavor)
- ½ cup fresh chives, snipped into small pieces (these add a mild onion-like zest)
- ¼ cup fresh tarragon leaves, roughly chopped (opt for organic to enhance the herbal notes)
- 2 garlic cloves, minced (freshly crushed for maximum aroma)
- 2 tablespoons fresh lemon juice (from about 1 lemon, zested for extra brightness)
- ½ cup plain Greek yogurt (full-fat for creaminess, or substitute with vegan yogurt)
- 2 tablespoons extra-virgin olive oil (cold-pressed for a smooth finish)
- 2 anchovy fillets, finely chopped (optional, for a traditional umami kick; omit for vegetarian version)
- Salt and black pepper to taste (about ½ teaspoon each, adjusted based on preference)
Toppings and Garnishes
- 1 cup cherry tomatoes, halved (use ripe ones for juicy bursts of sweetness)
- ½ red onion, thinly sliced (soak in cold water for 5 minutes to mellow the sharpness)
- 4 strips of bacon, cooked until crispy and crumbled (or use plant-based bacon for a healthier twist)
- ½ cup crumbled blue cheese (high-quality for that tangy contrast)
- 2 tablespoons toasted pine nuts (lightly toasted in a dry pan for added crunch)
| Ingredient Category | Key Components | Quantity per Serving | Prep Notes |
|---|---|---|---|
| Salad Base | Iceberg lettuce | 1 head (4 wedges) | Chill and cut just before use |
| Dressing | Avocado, herbs, etc. | Varies by component | Chop herbs fresh for vibrancy |
| Toppings | Tomatoes, bacon, etc. | 1 cup tomatoes, etc. | Prep toppings right before assembling |
Instructions
Now that we have gathered our fresh ingredients, let’s guide you through crafting this vibrant Green Goddess Wedge Salad. We ensure each step is straightforward for a crisp, flavorful result that elevates your meal.
Prepare the Iceberg Lettuce
First, remove any outer wilted leaves from the iceberg lettuce head. Rinse the lettuce under cold water then pat it dry with a clean kitchen towel to maintain its crisp texture.
Next, place the lettuce on a cutting board and cut it into 4 equal wedges using a sharp knife. Each wedge should measure about 2 inches at the base for stability.
Finally, arrange the wedges on a serving platter and chill them in the refrigerator for 15 to 20 minutes to enhance their refreshing crunch and prepare them for assembly.
Make the Green Goddess Dressing
In a blender or food processor, combine 1 ripe avocado (pitted and peeled), 1 cup fresh parsley leaves, ½ cup fresh chives, 2 garlic cloves (minced), 2 tablespoons lemon juice, ½ cup Greek yogurt, and 2 optional anchovy fillets for added umami.
Blend the mixture on high speed for 1 to 2 minutes until smooth and creamy. We recommend tasting and adjusting seasoning with salt and pepper to taste, aiming for a balance of herby freshness and tang.
Once blended, transfer the dressing to a bowl and let it rest for 5 minutes to allow the flavors to meld, resulting in a vibrant green hue that coats your salad perfectly.
Assemble the Salad
Start by placing the chilled iceberg lettuce wedges on individual plates. Drizzle each wedge generously with the Green Goddess dressing, ensuring it seeps into the layers for a burst of herb-infused creaminess.
Add the toppings in this order: scatter 1 cup halved cherry tomatoes, ½ cup thinly sliced red onion, 4 strips crumbled crispy bacon, ½ cup crumbled blue cheese, and ¼ cup toasted pine nuts over the wedges.
Finish by garnishing with extra fresh herbs if desired, creating a visually striking salad with layers of crunchy textures and bold flavors that make every bite irresistible.
Tools and Equipment
To bring our Green Goddess Wedge Salad together seamlessly, we rely on a few essential tools that make preparation efficient and enjoyable. These items help us achieve the perfect crunch in the lettuce, a smooth dressing, and an appealing presentation without unnecessary complications.
Must-Have Tools
We’ll break this down into categories for clarity, focusing on what we need for each stage of the recipe:
- Cutting and Prepping Tools:
- Chef’s knife: A sharp 8- to 10-inch chef’s knife is indispensable for cleanly cutting the iceberg lettuce into wedges and slicing toppings like red onion or cherry tomatoes. We recommend one with a comfortable handle to ensure precise, safe cuts.
- Cutting board: Opt for a sturdy, non-slip cutting board (at least 12×18 inches) to provide a stable surface. This prevents accidents and keeps our workspace organized during prep.
- Blending and Mixing Equipment:
- Blender or food processor: For creating that creamy Green Goddess dressing, a high-speed blender (like a Vitamix) or food processor with a minimum 500-watt motor works best. It ensures the avocado, herbs, and other ingredients blend into a silky texture in under 2 minutes.
- Measuring cups and spoons: Accurate measurements are key for our dressing’s balance of flavors. Use a set of stainless steel measuring cups (1 cup, ½ cup, etc.) and spoons (1 tablespoon, 1 teaspoon) to measure ingredients like lemon juice and Greek yogurt precisely.
- Assembly and Serving Items:
- Salad spinner: This tool is a game-changer for drying the rinsed lettuce, removing excess water to maintain that crisp texture we love. If you don’t have one, a clean kitchen towel can substitute in a pinch.
- Serving plates or bowls: Choose chilled plates (about 10-inch salad plates) to keep the wedges cool and enhance the salad’s visual appeal. Wide, shallow bowls work well for layering toppings without crowding.
- Tongs or salad servers: A pair of stainless steel tongs makes it easy to handle the lettuce wedges and toppings, ensuring we assemble the salad neatly and serve it with flair.
By gathering these tools ahead of time, we streamline the process from prep to plate, allowing our focus to stay on the fresh, vibrant flavors of the Green Goddess Wedge Salad. Always prioritize quality tools—durable ones last longer and make cooking more enjoyable.
Make-Ahead Instructions
To streamline our Green Goddess Wedge Salad preparation and preserve its vibrant flavors and crisp textures, we can prepare several components in advance. This approach allows us to focus on assembly when it’s time to serve, ensuring a fresh and effortless meal.
Preparing the Green Goddess Dressing Ahead
We recommend making the dressing up to 2 days in advance for optimal taste and convenience. Start by blending the ripe avocado, fresh parsley, chives, garlic, lemon juice, Greek yogurt, and optional anchovies in a high-speed blender until smooth and creamy. Once prepared, transfer the dressing to an airtight container and store it in the refrigerator. This step not only saves time but also lets the flavors meld, enhancing the herbaceous brightness that defines our Green Goddess dressing. Always give it a good stir before using, as it may thicken slightly when chilled.
Prepping the Salad Base and Toppings
For the iceberg lettuce, we can wash and cut it into wedges up to 1 day ahead. First, remove any wilted outer leaves, rinse the head under cold water, and pat it dry with a clean kitchen towel. Cut the lettuce into 4–6 wedges, then wrap them loosely in paper towels and store in a sealed container or plastic bag in the refrigerator. This maintains the lettuce’s satisfying crunch without sogginess, but avoid cutting too far in advance to prevent browning.
As for toppings, prepare them 1–2 days ahead to add layers of flavor without last-minute hassle:
- Cherry tomatoes and red onion: Slice the cherry tomatoes in half and thinly slice the red onion. Store them separately in airtight containers in the fridge to keep their juicy sweetness and sharp bite intact.
- Crispy bacon and toasted pine nuts: Cook the bacon until crisp and let it cool, then crumble it into pieces. Toast the pine nuts in a dry skillet over medium heat for 2–3 minutes until golden and fragrant, then cool completely. Store both in separate airtight containers at room temperature for up to 24 hours, as exposure to moisture can make them lose their delightful crunch.
- Blue cheese: Crumble it fresh or up to a day ahead and keep it in a sealed bag in the refrigerator to preserve its tangy creaminess.
| Component | Make-Ahead Time | Storage Tips |
|---|---|---|
| Green Goddess Dressing | Up to 2 days | Airtight container in fridge; stir before use |
| Iceberg Lettuce Wedges | Up to 1 day | Wrapped in paper towels in fridge |
| Toppings (e.g., tomatoes, onion, bacon, nuts) | Up to 2 days | Airtight containers; veggies in fridge, bacon and nuts at room temperature |
Conclusion
We’re thrilled you’ve explored our take on the Green Goddess Wedge Salad. It’s a fresh way to elevate everyday meals with vibrant flavors and simple prep.
This dish isn’t just about eating well—it’s about enjoying the process and sharing it with others.
Give it a go and make it your go-to for gatherings or quick dinners—your taste buds won’t regret it.
Frequently Asked Questions
What is a Green Goddess Wedge Salad?
A Green Goddess Wedge Salad is a fresh, modern twist on a classic dish featuring crisp iceberg lettuce wedges topped with a creamy, herb-packed dressing. Originating in the 1920s at San Francisco’s Palace Hotel, it combines simple ingredients like avocado, parsley, chives, and Greek yogurt for bold, vibrant flavors. This easy recipe highlights fresh, high-quality produce for a quick, delicious meal that’s perfect for any occasion.
Where did the Green Goddess Salad originate?
The Green Goddess Salad originated in the 1920s at the Palace Hotel in San Francisco. It was created as a tribute to an actor in a play and quickly became popular for its fresh, herbaceous dressing. This simple yet flavorful dish has evolved but remains a staple in American cuisine, emphasizing high-quality ingredients for maximum taste.
What ingredients are needed for a Green Goddess Wedge Salad?
Key ingredients include a large head of chilled iceberg lettuce for the base, ripe avocado, fresh herbs like parsley and chives, garlic, lemon juice, Greek yogurt, and optional anchovies for the dressing. Toppings feature cherry tomatoes, red onion, crispy bacon, blue cheese, and toasted pine nuts. Focus on fresh, high-quality items to enhance flavors and textures.
How do you make the Green Goddess dressing?
To make the dressing, blend ripe avocado, fresh parsley, chives, garlic, lemon juice, Greek yogurt, and optional anchovies in a high-speed blender until smooth. This takes about 1-2 minutes. Season with salt and pepper to taste. It’s creamy, herbaceous, and adds a vibrant punch to your salad—prepare it fresh for the best results.
What tools are required to make this salad?
Essential tools include a chef’s knife and cutting board for prepping, a high-speed blender or food processor for the dressing, and measuring cups for accuracy. For assembly, use a salad spinner to dry lettuce and chilled serving plates for presentation. These items help streamline the process and ensure a crisp, appealing salad.
Can I prepare the Green Goddess Wedge Salad in advance?
Yes, you can! Make the dressing up to 2 days ahead to let flavors meld, and prepare lettuce wedges and toppings like tomatoes or bacon 1-2 days in advance. Store components separately in airtight containers in the fridge to maintain crunch and freshness. Assemble just before serving for the best texture and taste.