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1
Make the dressing: In the work bowl of a food processor fitted with a metal blade, combine the garlic and anchovy fillets.
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2
Pulse for 30 seconds, or until pureed.
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3
Add the mayonnaise, scallions, parsley, vinegar, and tarragon.
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4
Pulse several times until the mixture is creamy.
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5
Season with salt and pepper.
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6
Pour the dressing into a jar or other covered container and refrigerate until serving time.
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7
Make the salad: Cut the romaine into 1/2-inch pieces.
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8
Wash the romaine, watercress, and arugula thoroughly in several changes of water.
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9
Spin them dry in a salad spinner or pat them dry with paper towels.
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10
Place them into a large serving bowl, cover with a damp paper towel and refrigerate until ready to serve.
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11
Preheat the oven to 400F.
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12
Trim away the fronds and the hollow stalk of the fennel bulb and cut away the bottom.
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13
Cut the fennel bulb into sixths, remove the center core, and coat the pieces with a little olive oil, salt, and pepper.
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14
Roast on a baking sheet for 10 to 15 minutes, or until tender.
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15
When the fennel is cool enough to handle, chop it into 1/4-inch pieces.
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16
Remove the bowl of greens from the refrigerator and add the fennel.
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17
Add the carrot, cucumber, and cherry tomatoes.
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18
Toss the salad with about 3/4 cup of the green goddess dressing.
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19
Add extra dressing if desired.
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20
Alternatively, pour the dressing into a small cruet or pitcher and let guests dress their own salads.
