Green Goddess Dressing
As promised, here is the dressing that Adam made. We had been to a graduation party in May and had Green Goddess dressing and I have been wanting to try and make my own ever since because it was so creamy & fresh. I went in search of a recipe and apparently there are two camps on the lovely green goddess. Some choose to add avacado and some choose to not. I decided to go with one that didn’t, although I am excited to try the avacado version next time. I went with an Ina Garten recipe from Food Network (found here
), since most of Ina’s recipes are pretty much a guaranteed success. As usual, she didn’t dissapoint.
It was flavorful & creamy and so fresh tasting! Mine turned out a tad salty, so I’ve made adjustments in the recipe below, but it was still refreshing and made for a wonderful salad. We also lightened it up a bit with light mayo & light sour cream & I subbed Ina’s basil for parsley & cilantro. We halved the recipe & still had a ton left over. I listed the halved version below.
1/2 cup light mayonnaise
1/2 cup chopped green onions (3 to 4 green onions)
1/4 cup chopped flat leaf italian parsley
1/4 cup chopped cilantro
Juice of 1 lemon
1 tsp. chopped garlic (1 clove)
1 teaspoon anchovy paste
1/4-1/2 teaspoon kosher salt
1/4-1/2 teaspoon freshly ground black pepper
1/2 cup light sour cream
Chop all herbs. In a blender add herbs, mayonnaise, lemon juice, anchovy paste, 1/4 tsp. salt, 1/4 tsp. pepper, & sour cream. Blend until a smooth consistency. Taste & add more salt & pepper if needed. Serve over salad & lightly toss to coat lettuce.