Green Goddess Carrot Salad

By jkenb

Ingredients

• 1 lb. slim baby carrots, trimmed and cut lengthwise in half (or in quarters if large)
• 1 tbsp. olive oil
• 1 c. Green Goddess Dressing
• 1 head Bibb lettuce, leaves separated and torn
• Green Goddess Dressing
• 3/4 c. buttermilk
• 1/2 c. mayonnaise
• 1/3 c. plain Greek yogurt
• 4 anchovies or 2 tsp. anchovy paste
• 2 tbsp. fresh lemon juice
• 1 tbsp. Dijon mustard
• 1 small clove garlic
• Pinch of sugar
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 c. loosely packed fresh parsley
• 1/4 c. packed fresh basil
• 3 tbsp. fresh tarragon
• 2 tbsp. snipped fresh chives

Preparation

Step 1

1. Preheat oven to 425°F. On large rimmed baking sheet, toss carrots with olive oil and 1/2 teaspoon salt. Roast 20 to 25 minutes or until crisp-tender and edges are slightly caramelized; cool completely.
2. Meanwhile, prepare Green Goddess Dressing: In blender, puree buttermilk, mayonnaise, Greek yogurt, anchovies or anchovy paste, lemon juice, Dijon mustard, garlic, pinch sugar, salt and pepper until smooth. Add parsley, basil, tarragon and chives; pulse until herbs are finely chopped. Makes about 2 cups; can be refrigerated up to 1 week.
3. To serve, arrange carrots over lettuce. Drizzle with dressing.