The Greenest Green Salad by Jessica Battilana

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

2 oil-packed anchovy fillets

½ cup mayonnaise, preferably Hellmann’s/Best Foods

⅓ cup full-fat Greek yogurt

½ cup parsley leaves

¼ 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

Directions at saltandspine.com

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