Little Flower Cafe’s Goddess Salad

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green goddess salad

Little Flower Cafe’s Goddess Salad

Course: Salads & Dressings
We bring you a collection of recipes from our favorite L.A. based chefs. Christine Moore has been the nucleus of the Los Angeles food scene for 15 years, starting her little restaurant empire with two sweet products- a sea salt caramel and the first artisanal, hand crafted marshmallows. Christine’s Little Flower Candy Co. sweets lined shelves at Surfas and Joan’s On Third and grew to include her own locations from Little Flower Cafe in Pasadena, followed by Lincoln (and its neighboring candy and gift shop) and now C’est La Vie in Montrose. Christine and her pastry chef Cecilia and the hardest working women I know, and their gift for creating vibrant, simple dishes (and cookbooks, and pastry shops and cafes…) is inspiring. This salad is one of our favorites and makes a statement for any romantic dinner. Here’s to two Goddesses!
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Little Flower Cafe’s Goddess Salad

  • 20 French green beans*
  • 1/3 cup Chopped hard boiled eggs about 3
  • 2 Tbsp Lemon thyme dressing
  • 3 cups Butter lettuce Hand-torn , about one large head
  • 1/2 cup Persian cucumbers cut into 1/4″ slices
  • 1/4 cup Feta cheese Crumbled
  • 1 Tbsp chives Chopped
  • Lemon Thyme Dressing for about 4 cups
  • 1 Shallot peeled and finely chopped
  • 1 clove Garlic finely chopped
  • 1-1/2 tsp Dijon mustard
  • 1/2 cup Apple cider vinegar
  • 1/2 cup Lemon juice
  • 1 Tbsp Fresh thyme leaves from one large bunch
  • 1/2 tsp Salt
  • 2 cups Vegetable oil
  • 1 cup Extra virgin olive oil


  • Toss the lettuce in the dressing and place in a serving bowl.  Arrange the cucumbers, green beans, egg, and feta on top of the lettuce in distinct sections.  Sprinkle with chives before serving.
  • For the dressing: Combine shallot, garlic, mustard, vinegar, lemon juice, thyme, and salt in a mixing bowl.  Slowly stream in the oils, whisking constantly. Taste and add salt if necessary.  Store in an airtight container in the refrigerator for up to 1 week.


The secret of this salad is the lemon thyme dressing. Make a double batch to store in the fridge for the remainder of the week.