Worshipping the Green Goddess

All the time she spends away from our land – with what seems like most of the year seized by Old Man Winter’s cold, dead hands – makes the return of the Green Goddess to our fields and forests so much more sweet; an unrivaled cause for celebration.

The objects of her cult are easily obtained this time of year at one of her many temples. We chose the Saint Paul Farmers Market, well stocked with her tender pea shoots, her verdant watercress, her crisp lettuces, and, of course, her mighty royal standard: asparagus. Indulging in an orgy of her fruitful abundance, the watercress’s bitterness reminded us of our Goddess’s never-distant departure. This only served to increase our zeal, as we sang songs praising Her name.

Prayer to the Green Goddess

  • One large bunch pea shoots
  • One head baby romaine lettuce, torn into bite-sized pieces
  • One bunch watercress, leaves and tender stems only
  • One bunch thin asparagus spears, cut into one-inch pieces
  • Green Goddess dressing (see below)

Wash and dry all greens. Combine first four ingredients in a large bowl and toss to combine. Top with dressing, or toss dressing together with greens before serving.

Green Goddess Dressing
From Deborah Madison’s Vegetarian Cooking for Everyone

  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 T tarragon vinegar
  • 2 T water
  • ½ cup parsley, chopped
  • 3 T chives, chopped
  • 1 ½ T tarragon, chopped
  • ¼ t salt

Blend all ingredients in blender or food processor until smooth and pale green. Adjust consistency with additional water and season with salt to taste.


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3 comments on “Worshipping the Green Goddess”

  1. Kris 26 May, 2010 at 10:40 am

    I saw pea shoots at the St. Paul market as well, was intrigued, but wasn’t sure what to do with them so I passed. Your salad looks wonderful and since I know I’ll be going back for more asparagus this weekend, maybe I’ll get brave and pick up those pea shoots. At least now I know one thing I can use them in!

  2. Tom 26 May, 2010 at 10:42 am

    They are tender enough to be delicious in salad, and also work well in a stir-fry (add them near the end). They have the subtlest hint of pea flavor.

  3. Brett Laidlaw 27 May, 2010 at 11:31 am

    Nice, that. The Green Godess is indeed worthy of worship. (I just wonder why She has thus-far forsaken Midtown…?)

    I’m happy to see creamy salad dressings emerging from their previously déclassé status. They can be so satisfying. Yours looks lovely.

    See you at the market~ Brett

    p.s.~ I would note that not all pea shoots are sweet and tender, at least not from tip to tail. Some can be tough at the lower end, but it’s easy to tell. They are excellent in soup, too.

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