Bibb Salad With Basil Green Goddess Dressing

"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 This dressing was originally made with tarragon, but has been updated with basil, which actually has more flavor!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."
photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
Ready In:




  • 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!

Questions & Replies

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  1. LifeIsGood
    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.
  2. LonghornMama
    So, so good! Awesome dressing which makes a simple salad sensational. Thanks for sharing the recipe!
  3. Carol in Cabo
    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.
  4. Food Snob
    This was excellent and full of flavour. And yes, it does make a lot! I'm thinking it would also make a lovely dip, certainly good for using up the extras. I didn't use the anchovies just because I have a child who hates them, and I didn't miss them. Thanks for sharing this delicious recipe!
  5. Cook4_6
    This was a nice change from the Italian dressings I usually make at home. I used low fat mayo and sour cream and it still came out creamy and smooth. I also used iceberg lettuce because I had it on hand. It was a great way to use up some of the basil that is growing like crazy in my garden! Thanks for posting!


  1. Kim3660
    No anchovy, and only 1/8-1/4 tsp pepper, plus full fat sour cream. Minor changes. Also, I sometimes do parsley instead of the basil, depending on what I have available. Both are excellent.
  2. Chef Kate
    Unanimous 5 stars from all diners. Really delicious dressing. A few notes: this makes a lot of dressing---I halved the recipe and had enough for salad for four one night, salad for two another night, and there's leftover dressing in the fridge; I did not use anchovy paste but did have anchovies served with the salad--adds great flavor; I used Greek yogurt instead of sour cream and thus had a very thick dressing which I thinned a tiny bit with a touch of skim milk--still rich and velvety. Great stuff, Sharon!!



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