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Green Goddess Dressing

July 26, 2018

GREEN GODDESS DRESSING

this herb-heavy dressing pairs perfectly with summer farmers’ market produce all season long

Summer is my favorite season at the farmer’s market. And judging by the crowds I’m not alone.

When temperatures rise, summer salads are on our table everyday. And this green goddess dressing is on repeat throughout the season.

Living in the Bay Area, we enjoy local iconic foods year-round. Dungeness crab, sourdough bread and fortune cookies, are just a few that make the area unique. I can’t pick a favorite but I definitely have top picks during each season. In the summer, my favorite is Green Goddess Dressing. 

Originally created at The Palace Hotel in San Francisco by chef Philip Roemer for the actor George Arliss. Mr. Arliss was staying at the hotel while staring in the play “The Green Goddess”.

visit a farmers’ market this weekend!

There is no better time to make a batch of this creamy dressing. Farmers’ markets are bursting with summer produce. Fresh herbs are plentiful, beautiful greens abound and heirloom tomatoes, so beautiful, will surely find their way into your shopping bag. Pick up what you like, you can’t go wrong. 

Crisp salads layered with seasonal vegetables and a piece of grilled salmon or chicken make a complete meal without feeling weighed down. Prepping most of the ingredients in the morning, while still cool, make finishing a meal a cinch in the evening. 

Green Goddess Dressing

Green Goddess Dressing

My favorite way to enjoy this dressing is to make a BLTA salad. Crunchy butter lettuce, juicy vine-ripened tomatoes, thin slices of red onion, cubes of avocado, salty bacon and croutons make for a cool meal on a hot night. But, really this dressing works well with most any salad combination, just use what you like. It also pairs well, as a dip, served alongside crudite-perfect for summer entertaining.

 

 

Green Goddess Dressing

Ingredients

  • Green Goddess Dressing
  • makes about 2 1/2 cups
  • For the dressing:
  • 1 cup loosely packed fresh parsley sprigs
  • 1/4 cup coarsely snipped fresh chives
  • 1/4 cup loosely packed fresh tarragon leaves
  • 1 large scallion (white and light green parts), sliced
  • 1 small clove garlic, peeled
  • 5 anchovy fillets
  • 1/4 cup white wine vinegar
  • 1 1/2 cups mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons buttermilk
  • For the salad:
  • 1 small clove garlic, peeled and sliced in half
  • Lettuce (I used butter leaf)
  • Crumbled bacon
  • Red onion, thinly sliced
  • Cherry tomatoes, cut in half
  • Avocado, sliced or cubed
  • Croutons
  • For the dressing:
  • Put all ingredients in a food processor with a metal blade.
  • Pulse 20-30 times until smooth and creamy, scraping down with a rubber spatula if needed.
  • Refrigerate until using, lasts up to one week.
  • For the salad:
  • Cook bacon according to package directions.
  • Drain on paper towels to absorb excess grease.
  • Take half of the garlic, with the cut side, rub the inside of a wooden bowl. Discard garlic.
  • Add greens, bacon, tomatoes, red onion, croutons and some dressing.
  • Start with a little and add more as needed. Add salt and pepper to taste.
  • Finish by laying the avocado on top of the salad
  • -adapted from "The American Century Cookbook" by Jean Anderson (Clarkson Potter, 1997)

Instructions

http://gatherweekly.com/green-goddess-dressing/

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