Recipe: California salad from Fox & Fern Cafe

Green goddess dressing lends bright herb flavors to a West Coast-inspired salad

  • Chef and co-owner Michael White of Fox & Fern Cafe in Forest Hill created this West Coast-inspired salad.
Chef and co-owner Michael White of Fox & Fern Cafe in Forest… (Brian Krista, Patuxent…)
June 27, 2014|Kit Waskom Pollard | For The Baltimore Sun

Summertime is salad season. At Fox & Fern Cafe in Forest Hill, chef Michael White mixes fresh greens with crisp bacon and sharp cheddar to make a hearty salad inspired by traditional California ingredients like sprouts and avocado. He tosses the salad with an herbaceous green goddess dressing that gets a  savory boost from blended anchovies. The crunchy vegetables and cool, creamy dressing are a perfect fit for al fresco dinners on warm summer evenings.


California Salad

Yield: Four appetizers or two dinner salads, two cups of dressing


For the dressing:

3 anchovy fillets

1 teaspoon minced garlic

¾ cup mayonnaise

¾ cup plain yogurt

½ cup fresh parsley (packed)

¼ cup fresh tarragon

½ cup fresh chives

2 tablespoons fresh-squeezed
lemon juice

Salt and pepper to taste

1. Combine all ingredients in a blender and process for about 30 seconds, until smooth.

2. Serve immediately, or refrigerate
the dressing for up to six days.


For the salad:

4 generous handfuls mixed greens

½ cup alfalfa sprouts

½ cup aged Vermont cheddar cheese, shredded 

½ cup cooked applewood-smoked bacon, crumbled

1/3 cup sunflower seeds

¼ cup green goddess dressing

2 fresh tomatoes, each cut
into four slices

1 avocado, peeled and sliced
into eighths

1. Place greens, sprouts, cheese, bacon and sunflower seeds in a large bowl. Drizzle with dressing, and toss until evenly covered.

2. Top with tomato and avocado slices, and serve.


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