Green Goddess Caesar



For the Green Goddess:
1 large bunch of fresh dill
1 large bunch of fresh coriander
A large pinch of fresh chives
A large pinch of fresh wild garlic (or rocket if you can’t find)
One garlic clove
2 tablespoons Greek yogurt
1 tablespoon tahini
The juice and zest of half a lemon
1 teaspoon Dijon mustard
Salt and pepper
2 tablespoons olive oil

For the asparagus and green bean salad:
1 bunch asparagus
1 bunch green beans
The zest of half a lemon
Salt and pepper
1 bag of chopped kale
1 handful of radish – sliced
½ a cucumber – cut into batons


Words by:
Dominic Franks
Featured in:
May 2024

Dominic Franks shares a favourite spring salad, featuring seasonal asparagus.

It’s asparagus season here in the UK and although the weather hasn’t been performing at its best, we can at least bring the sunshine and warmth onto the table with this wonderfully bright Green Goddess salad.

The Green Goddess celebrates the best of the spring flavours by combining lots of punchy green herbs with yoghurt and oils, to create a wonderful dressing that can be added to your favourite salad leaves.

Drop some olive oil and a little butter into a frying pan with a lid and add the green beans and asparagus. Let them sauté for a few minutes, then turn the heat off and place the lid on.

Meanwhile, place all the Green Goddess ingredients into a blender and whizz to a thick sauce. You may need to add a little more oil or Greek yoghurt to get a nice consistency. Taste it, and if it’s too punchy you can add a tablespoon of mayonnaise or honey and blend again.

The asparagus and green beans should be al dente now, grate in the lemon zest, season with salt and pepper and toss.

Place the kale into a large bowl and massage with your hands for 1 minute, then spoon a few tablespoons of the green goddess dressing onto it and mix well, then build the rest of the salad with the asparagus, green beans, cucumber and radish.

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