This is my contribution to the Weekend Cookbook Challenge, started my Sara at I Like To Cook. The reason why I am just now posting this is because I have been sitting at home, all day every day, eating this dressing with a spoon…on bread…on leftover raw radishes….off my finger….licking the plate. I digress. Without question, this is the best salad dressing I have ever put in my mouth.
The recipe is courtesy of Ina Garten. It was included in her latest cookbook, Barefoot Contessa at Home, which I received for the holidays. I have been on a Green Goddess dressing kick as of late – its featured on many menus here in Atlanta right now. So, needless to say, when I cracked this book open and went digging for a salad recipe, I was pleased as punch. I made this dressing exactly as the recipe called for – keep an eye on the amount of garlic you include because two cloves might be too much for some folks. Rather than using Bibb lettuce, which would be divine here, I used red leaf lettuce for some additional color. I also added radishes and quickly blanched and chilled green beans for a crudites- like effect in the salad. This dressing would make a phenomenal dip for raw veggies, steamed veggies, the spatula after you spoon it out of the blender, and your (or anyone else’s) finger.
Bibb Salad with Basil Green Goddess Dressing – serves 6 – recipe originally published in Barefoot Contessa at Home
- Place mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. If not serving immediately, refrigerate dressing until ready to serve.
- Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plate. Pour on the dressing and serve.