Cos Salad With Avocado Green Goddess Dressing

Ingredients

• 4 pieces Free-Range Large Eggs (room temperature)
• 0.5 fruit Avocado (ripe, flesh only)
• 0.5 clove Garlic (minced)
• 2 pieces Anchovy Fillets (drained)
• 1 bunch Fresh Parsley (roughly chopped, stems removed)
• 1 bunch Fresh Tarragon (roughly chopped, minimal stems)
• 0.25 cup Fresh Chives (generous handful, roughly chopped)
• 1 tablespoon White Wine Vinegar (adds acidity)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly cracked)
• 1 tablespoon Extra Virgin Olive Oil (just a splash, avocado provides most fat)
• 3 tablespoons Greek Yogurt (plain, full‑fat)
• 1 head Romaine Lettuce (Cos Lettuce) (inner crunchy leaves only, torn into thirds)
• 4 pieces Radish (thinly sliced)
• 0.5 cucumber Cucumber (sliced into rounds)
• 2 tablespoons Hazelnuts (roughly chopped, optional toasted)

Instructions

1. Soft‑Boil the Eggs

   Fill a saucepan with water, bring to a rolling boil, then gently lower the four room‑temperature eggs into the water using a slotted spoon. Cook for exactly 6½ minutes, then immediately transfer the eggs to an ice‑water bath to stop cooking.

   Time: PT7M

   Temperature: boiling

2. Prep the Dressing Ingredients

   Scoop the flesh of half a ripe avocado into the blender. Add half a minced garlic clove, two anchovy fillets, a small bunch of roughly chopped parsley, a small bunch of tarragon (stems mostly removed), and a generous handful of chives.

   Time: PT5M

3. Blend the Green Goddess Dressing

   To the blender add a splash of white wine vinegar, a pinch of salt, a pinch of freshly cracked black pepper, and a splash (≈1 tbsp) of extra‑virgin olive oil. Blend until smooth. Then add three tablespoons of Greek yogurt and blend again until the sauce is thin enough to drizzle.

   Time: PT3M

4. Prepare the Vegetables

   Thinly slice the radishes on a mandolin (or with a knife). Slice the cucumber into rounds. Tear the inner crunchy leaves of the romaine lettuce into thirds and set aside.

   Time: PT5M

5. Assemble the Salad

   On a large plate arrange the torn lettuce as a base. Scatter the sliced radish, cucumber rounds, and a sprinkle of chopped hazelnuts. Halve the soft‑boiled eggs and place them on top. Finally, drizzle the avocado Green Goddess dressing evenly over the salad.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

15g

Fat

28g

Fiber

5g