GREEN GODDESS SALAD FOR THE NEW MILLENIUM

I've been interested in this 1970's classic ever since I read about it in a Better Homes and Gardens Cookbook from that era. "Green Goddess" is a bewitching name - it sounds voluptuous and unnecessarily dramatic for a tossed salad. The salad sounded tasty too, in that 70's way, with romaine, endive, and canned artichoke hearts, olives, anchovies, all tossed with a heavy, creamy herb dressing.

Though the days when guests would happily eat 2 cups of mayonnaise and lots of anchovies are sadly over, I decided we still need a salad with this name. A salad that has contemporary twists but retains all the soul of the original. A sturdy head lettuce (no baby greens allowed), updated with a wedge shape. A creamy dressing, still with mayo for body but with yogurt for tang and healthfulness. Lots of green herbs in the dressing, only fresh instead of dried. And if you have them, tidbits from the garden (peas, purslane) instead of from a can.

I made this salad with what I found at my farmer's market, in my garden, and growing in the cracks of the walkway to my front door (purslane, a tangy, red and green succulent). You can use whatever you find. As long as it's green, you'll be a goddess too.

2 "little gem" small heads, or 1 larger head, of lettuce with a somewhat tightly packed but still leafy shape, like Cos or Bibb
Handful shelled peas
6 garlic scapes or scalliions (or small handful chives)
Small handful purslane sprigs (optional)
1/2 cup mayonnaise
3/4 cup yogurt
1/4 cup olive oil
Half a lemon
Small handful of flat-leaf parsley
Small handful of basil (or another herb: cilantro, mint, dill, tarragon)
Salt and pepper to taste.

1. Cut the lettuce in halves if using 2 small heads, or in quarters if using 1 larger head. Being careful to keep the halves / wedges intact, cut out the core and discard.

2. Prepare the other vegetables, which should all be bite-sized. Shell the peas, chop the garlic scapes or scallions, and tear the purslane sprigs into manageable pieces.

3. Prepare the dressing in a blender or in a bowl with an immersion blender. First, juice the lemon half and combine with the olive oil, parsley, and basil. Blend until roughly chopped. Add the mayonnaise and yogurt and puree until smooth. Taste and add salt and more green herbs as needed.

4. On each of four dinner plates, place a wedge of lettuce. Spoon a generous banner of dressing across the lettuce, then sprinkle with peas, garlic scapes or scallions, and purslane.

5. Serve with forks and knives so guests can cut their lettuce wedges. Pass additional dressing.