Sunday, January 30, 2011

Sunday Recipe: Green Goddess Dressing (on a green salad with chicken)

The first time I had green goddess dressing, it was served on some poached salmon, which was fantastic and a perfect mix, but its also just an amazing salad dressing. If you're going to serve it on a salad, I like this dressing on a very simple salad -- just some boneless, skinless chicken breasts cooked stove top in the winter or on the grill in the summer, seasoned with just some salt and pepper and served on top of fresh leafy lettuce you like. Romaine and green leaf lettuces work well, and Bibb lettuce is sublime. Add some scallions to pick up the scallions in the dressing.

I can tell you, this stuff is so good, you could put it on a your stinky old gym socks and it would make them at least palatable.

Also, if you care about such things, it is sure to impress if you make it for a date or some friends. It is easy as pie. Actually, its much easier than pie which, I am told, can be hard to master. This? Not so much.

You will need
1 cup mayonnaise
one bundle of scallions - chopped
1 cup coarsely chopped fresh basil leaves (it's one large bundle of basil, essentially)
1 lemon - juiced
1 clove of chopped garlic
1 teaspoon anchovy paste
heavy pinch of kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream

Add the mayo, one bunch of scallions, basil, garlic, lemon, anchovy paste, salt and pepper into the food processor and mix. When the basil and scallions are little shards of deliciousness, add the sour cream and pulse again. Taste for salt, but it's this simple. Also, again, people will be impressed.

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