WINTER GREEN SALAD

1 ½ lettuces or mixed salad leaves
250 g (8 oz) broccoli flowerets, trimmed
1 bunch watercress, trimmed
440 g (14 oz) can artichoke hearts, drained
1 bulb fennel, finely sliced
1 green pepper (capsicum), seeded and sliced
GREEN GODDESS DRESSING:
1 quantity Mayonnaise
2 anchovy fillets, drained and finely chopped
2 spring onions, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon tarragon vinegar
1 tablespoon lemon juice
1 clove garlic, crushed
3 tablespoons thick sour cream
salt and pepper

METHOD:

Tear the lettuces into small pieces and put into a serving bowl. Blanch broccoli in a saucepan of boiling water for 2 minutes. Drain, cool, then add to the lettuce with the watercress. Halve the artichoke hearts and add to the salad bowl with the sliced fennel and pepper (capsicum). Toss gently together.
To make the dressing, mix all the ingredients together in a bowl. Spoon a little dressing over the salad, and serve the remainder separately.