Learn to Chop, Dice and Mince with this Steakhouse Chopped Salad with Green Goddess Salad Recipe - A

Ingredients

• 2 cups lightly packed parsley leaves
• 7 scallions, chopped
• 12 anchovy fillets in oil
• 1/3 cup lightly packed tarragon leaves
• 1/4 cup lightly packed basil leaves
• 2 tablespoons fresh lemon juice, or to taste
• 2 tablespoons Worcestershire sauce
• 3 tablespoons red wine vinegar
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• Kosher salt
• Freshly ground pepper
• 1 pound U16 count wild-caught shrimp, peeled, deveined, and halved lengthwise
• 1 onion, chopped
• 1 lemon, halved
• 2 carrots, chopped
• 2 celery ribs, chopped
• 3/4 pound haricot vert or green beans
• 1 cup frozen peas
• 1 Belgian endive, thinly sliced
• 1 medium head romaine lettuce, thinly sliced
• 2 hard-boiled eggs, quartered
• 2 ribs celery, sliced
• 1 poblano pepper, diced
• 2 cups cherry tomatoes, halved
• 1/2 cup red onion, diced
• 1/4 cup minced chives
• 1/4 cup minced parsley