Now that spring has arrived, this Little Gem Salad with Tarragon Green Goddess dressing is an elegant yet effortless side that will complement a wide range of main dishes. Bright, herb-forward, and quick to assemble, it’s perfect for everyday meals and special gatherings alike — think brunches, barbecues, or holiday lunches such as Easter. The anise-like warmth of fresh tarragon gives the classic green goddess dressing a refined lift, while crisp little gem lettuce, thinly sliced radishes, and creamy avocado add texture and color to the plate.
This salad looks sophisticated on the table but is extremely simple to make: the dressing comes together in a blender or food processor in minutes, and the salad requires only a few thoughtful touches — halving the little gem lettuces, soaking radish slices to keep them crisp, and arranging sliced avocado just before serving so it stays fresh. The result is a light, refreshing side that still feels indulgent thanks to the creamy herb dressing.
Craving more salad ideas? Try these
Campisi’s Inspired House Salad; Bibb Salad with Black Truffle Vinaigrette and Mimolette; Shaved Celery and Fennel Salad; Cucumber Salad with Crispy Chickpeas
Little Gem Salad with Tarragon Green Goddess
Total: 15 mins | Servings: 4
Ingredients
For the Tarragon Green Goddess Dressing
- ¼ cup loosely chopped fresh tarragon leaves
- ¼ cup loosely chopped flat-leaf parsley leaves
- ¼ cup loosely chopped green onion (green parts only)
- ½ cup homemade mayo (or your preferred mayonnaise)
- 2 cloves garlic
- 3 teaspoons anchovy paste
- 3 tablespoons lemon juice
- Kosher salt, to taste
- ½ teaspoon freshly cracked black pepper
For the Little Gem Salad
- ½ cup radishes, sliced very thin
- 4 heads little gem lettuce, halved lengthwise
- 1 avocado, sliced
Instructions
Make the Tarragon Green Goddess Dressing
- Combine all dressing ingredients in a food processor or blender. Blend until smooth and well combined, scraping down the sides as needed. Taste and adjust salt and lemon juice if desired. Set aside while you prepare the salad.
Assemble the Little Gem Salad
- Place the thinly sliced radishes in a bowl of ice water for a few minutes to keep them crisp, then drain and pat dry.
- Arrange the halved little gem lettuce on a platter, cut side up, keeping the halves intact for an elegant presentation.
- Scatter the drained radish slices and sliced avocado over the lettuce. Drizzle the salad with the desired amount of Tarragon Green Goddess dressing just before serving.
Tips & Variations
To save time, you can prepare the dressing a day ahead; store it covered in the refrigerator and bring it back to room temperature and give it a quick stir before using. If you prefer a lighter dressing, thin it with a teaspoon or two of water or an extra squeeze of lemon juice. For a dairy boost, stir in a tablespoon or two of Greek yogurt, or make the dressing entirely dairy-free by using a plant-based mayonnaise.
Anchovy paste adds savory depth, but it can be omitted for a milder, vegetarian-friendly version — increase the salt slightly and add a teaspoon of caper brine or a pinch of miso for complexity in its place. Little gem lettuces are chosen for their sweet, tender hearts and slight crunch; if unavailable, baby romaine or butter lettuce make suitable substitutes.
Serve this salad alongside grilled fish, roasted chicken, or a vegetable tart. It also pairs well with simple grain bowls or as a refreshing starter before richer mains.
Nutrition information is automatically calculated and should be used as an approximation only.
Additional Info
Author: Alex Snodgrass
Servings: 4
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