Weekend Cookbook Challenge #14 – Goddess Dressing March 7, 2007

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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.

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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

  • 1 cup good mayonnaise
  • 1 cup chopped scallions, white and green parts (6 to 7 scallions)
  • 1 cup chopped fresh basil leaves
  • 1/4 cup freshly squeezed lemon juice (2 lemons)
  • 2 teaspoons chopped garlic (2 cloves)
  • 2 teaspoons anchovy paste
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup sour cream
  • 3 heads Bibb lettuce
  • 2 to 3 tomatoes

- 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.

Comments

GadgetGeek2 Mar 7, 2007 03:03 pm

Beautiful and delicious looking.
A winner…
I’m waiting to see the rest but I AM BIASED!!!.
.

Kalyn Mar 7, 2007 05:03 pm

I want to make this right now! (Darn, can’t, I have to write a post!)

peabody Mar 8, 2007 12:03 am

Oh it is such an addicting dressing…isn’t it?

Patricia Scarpin Mar 8, 2007 04:03 am

Tami, this dressing sounds great!
Do you know if I’m able to substitute the anchovy paste for mashed anchovies? I don’t know if I can find it here in Brazil.
Thank you!

joey Mar 8, 2007 05:03 am

Ooooh! That sounds so good! I have never even had green goddess dressing…thanks for passing on the recipe :)

janelle Mar 8, 2007 12:03 pm

Yes! Yes! I now make this dressing all them time! (I make it without the anchovy paste). My kids LOVE it; we call it the zesty dressing!
Yum!

Bradley @ Sauces and Stuff Mar 8, 2007 12:03 pm

I love radishes in salads, the dressing has a very middle eastern feel to it with the inclusion of the mayo based dressing.

tami Mar 11, 2007 11:03 am

Patricia-
I would imagine that if you mashed the anchovy really well and then blended it a little extra, you should be fine!
let me know how it turns out :)

Sarah Apr 11, 2007 06:04 am

I saw this on the Barefoot Contessa TV show this weekend and then saw it on this website…so I had to make it and it is as good as everyone says it is! I didn’t use anchovy paste because I didn’t have any, but I would eat that all the time! I can’t wait for lunch so I can eat some more!!!

Recipe Software Jun 9, 2009 07:06 am

I’ll definitely see if I can make this the right way. I hope I can. Thanks for the post.