Prep 15 mins
Cook 0 mins
Green goddess dressing was invented in the 1920's at San Francisco's Palace Hotel as a tribute to William Archer's hit play, The Green Goddess. It gets it's bright green color from lots of fresh green herbs. This dressing was originally made with tarragon, but has been updated with basil, which actually has more flavor! Delicious on green salad, but also great served with vegetables like asparagus and broccoli. Adapted from the Barefoot Contessa at Home cookbook.
- 1 cup good quality mayonnaise (Hellman's is good)
- 1 cup chopped scallion, white and green parts (6-7 scallions)
- 1 cup chopped fresh basil leaf
- 1⁄4 cup fresh lemon juice (about 2 lemons)
- 2 teaspoons minced garlic (2 cloves)
- 2 teaspoons anchovy paste (optional-I don't use)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 cup light sour cream
- 3 heads bibb lettuce
- 2 -3 tomatoes
- Plaace the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste(if using), salt and pepper in a blender and blend until smooth. Add sour cream and process just until blended. If you are not using immediately, chill the 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 plates. Pour on the dressing and serve. Enjoy!
So, so good! Awesome dressing which makes a simple salad sensational. Thanks for sharing the recipe!
Love, love, love this salad. The dressing is delicious (I did use the anchovy paste). I like that the salad was simple and the dressing stood out as the star. I ended up using romaine lettuce, since that is what I had on hand.
Yummy good! Shades of pesto and quite tasty as a veggie dip. All in all, I'd prefer tarragon, but this is a refreshing change.