Green goddess salad recipe
 Green goddess salad has taken over social media, and for good reason. This version of the classic American salad dressing is so unbelievably moreish. It is also good as a dip for crudités. See the recipe tips on how to make this vegan. 500g/1lb 2oz baby or new potatoes, larger ones halved100g/3½oz fine green beans, trimmed150g/5½oz sugar-snap peas1 large avocado, peeled, stone removed150g/5½oz radishes, quartered1 bunch spring onions, trimmed and sliced into 3–4cm/approx 1¼in lengths 500g/1lb 2oz baby or new potatoes, larger ones halved 100g/3½oz fine green beans, trimmed 150g/5½oz sugar-snap peas 1 large avocado, peeled, stone removed 150g/5½oz radishes, quartered 1 bunch spring onions, trimmed and sliced into 3–4cm/approx 1¼in lengths 1 bunch tarragon½ bunch parsley½ bunch chives3 anchovy fillets60g/2¼oz mayonnaise 60g/2¼oz crème fraîche 1 lemon, juice onlysea salt and freshly ground black pepper 1 bunch tarragon ½ bunch parsley ½ bunch chives 3 anchovy fillets 60g/2¼oz mayonnaise 60g/2¼oz crème fraîche 1 lemon, juice only sea salt and freshly ground black pepper Method Cook the potatoes in boiling salted water for 10–12 minutes, until cooked through. For the final 2 minutes, add the beans and sugar-snap peas. Drain, then cool in a bowl of iced water. Drain thoroughly and transfer to a large bowl.Dice the avocado and add to the bowl, along with the radishes and spring onions.To make the dressing, put the herbs, anchovies, mayonnaise and crème fraîche in a blender (see recipe tip) and add half the lemon juice. Blitz until well combined, then taste, season with salt and pepper if necessary and add a little more lemon juice if you like. Stir the vegetables to mix evenly, then transfer to a large serving plate and drizzle over the dressing. Cook the potatoes in boiling salted water for 10–12 minutes, until cooked through. For the final 2 minutes, add the beans and sugar-snap peas. Drain, then cool in a bowl of iced water. Drain thoroughly and transfer to a large bowl. Cook the potatoes in boiling salted water for 10–12 minutes, until cooked through. For the final 2 minutes, add the beans and sugar-snap peas. Drain, then cool in a bowl of iced water. Drain thoroughly and transfer to a large bowl. Dice the avocado and add to the bowl, along with the radishes and spring onions. Dice the avocado and add to the bowl, along with the radishes and spring onions. To make the dressing, put the herbs, anchovies, mayonnaise and crème fraîche in a blender (see recipe tip) and add half the lemon juice. Blitz until well combined, then taste, season with salt and pepper if necessary and add a little more lemon juice if you like. To make the dressing, put the herbs, anchovies, mayonnaise and crème fraîche in a blender (see recipe tip) and add half the lemon juice. Blitz until well combined, then taste, season with salt and pepper if necessary and add a little more lemon juice if you like. Stir the vegetables to mix evenly, then transfer to a large serving plate and drizzle over the dressing. Stir the vegetables to mix evenly, then transfer to a large serving plate and drizzle over the dressing. Recipe tips For a vegan version, replace the anchovies with 1 tablespoon of capers and use vegan mayonnaise and oat crème fraîche. Any leftover dressing will keep in a jar in the fridge for up to 2 days and tastes delicious on chicken, fish or any other salad ingredients. For this recipe you will need a blender, preferably a bullet-style blender or a powerful mini-blender. A normal food processor will definitely still work, but the dressing will have a bit more texture.