15 Min

• 3 heads Little Gem Lettuce, cores removed, leaves separated
• ½ Green Daikon or Watermelon radish, trimmed, thinly sliced
• 1 oil-packed Anchovy Fillets, chopped
• ½ Garlic Clove, finely grated
• 1/3  cup Mayonnaise
• ½ cup Crème Fraîche or Sour Cream
• 2/3 cup (loosely packed) Basil Leaves
• 2 Tbsp Parsley Leaves
• 1 Tbsp Lemon Juice, plus more
• 1 Tbsp Olive Oil, plus more
• Sea Salt

Combine anchovies, garlic, mayonnaise, crème fraîche or sour cream, basil, parsley, ½ tablespoon lemon juice, and 1 tablespoon olive oil in blender and pulse until smooth; season dressing with sea salt, to taste.

Toss lettuce leaves and radish slices in large salad bowl with a drizzle olive oil and squeeze of lemon juice. Drizzle salad with green goddess dressing and serve.