Green Goddess Dressing
2 cups mayonnaise
1 bunch flat leaf parsley, leaves only
3-4 stems tarragon, leaves only
1 bunch green onion tops
1 shallot, small diced
2 teaspoons salt
½ teaspoon black pepper
1 clove garlic-chopped with a microplane
¼ cup Champagne vinegar
1 tablespoon dry mustard
zest of 1 lemon
juice of 1 lemon
¾ cup crème fraiche
¼ cup buttermilk
In blender, puree mayonnaise, parsley, tarragon and green onions. Mix in the chopped shallots, salt, pepper, garlic, vinegar, dry mustard, lemon juice and zest. Fold in crème fraiche and buttermilk. Season to taste.
For the Salad
4 slices applewood smoked bacon, crisply cooked and crumbled
6 radishes cut with a mandolin or as thin as possible
3 heads baby bibb lettuce, leaves separated and washed
In a large bowl, toss the lettuce and dressing together to coat. Taste for seasoning. Separate lettuce between
6 plates arranging the leaves like cups on the plates. Top the salads with the shaved radishes and crumbled bacon.
