Butter Lettuce With Goat Cheese Green Goddess Dressing Recipes

GREEN GODDESS DRESSING

Green Goddess Dressing image

This creamy and tart dressing is packed with fresh green herbs. Serve it over your favorite salad greens, as dip for veggies or as a sandwich spread.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped chives
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh basil
1 teaspoon anchovy paste (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
Mixed greens or lettuce, for serving

Steps:

Whisk together all the ingredients or puree them until smooth in a food processor. Serve the dressing over mixed greens and lettuce. Store unused dressing refrigerated in an airtight container.

BUTTERMILK GREEN GODDESS DRESSING

Buttermilk Green Goddess Dressing image

Provided by Bon Appétit Test Kitchen

Yield Makes about 1 cup

Number Of Ingredients 10

Ingredients

1/2 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped fresh chives
1/4 cup coarsely chopped flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon fresh lemon juice
2 anchovy fillets packed in oil (drained, chopped)
1 chopped garlic clove until smooth
kosher salt
freshly ground black pepper

Steps:

In a processor, purée 1/2 cup mayonnaise, 1/3 cup buttermilk, 1/4 cup chopped fresh chives, 1/4 cup coarsely chopped flat-leaf parsley, 1 tablespoon chopped fresh tarragon, 1 tablespoon fresh lemon juice, 2 anchovy fillets packed in oil (drained, chopped), and 1 chopped garlic clove until smooth. Season with kosher salt and freshly ground black pepper. DO AHEAD: Can be made 2 hours ahead. Cover and chill.

CHEF JOHN'S GREEN GODDESS DRESSING

Chef John's Green Goddess Dressing image

This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes

Time 15m

Yield 16

Number Of Ingredients 11

Ingredients

1 cup mayonnaise
¾ cup sour cream
⅓ cup chopped fresh flat-leaf parsley
⅓ cup chopped fresh tarragon
¼ cup chopped fresh chives
2 tablespoons fresh lemon juice, or more to taste
1 tablespoon rice vinegar
1 anchovy fillet
1 clove garlic, chopped
1 pinch cayenne pepper, or to taste
salt and freshly ground black pepper to taste

Steps:

Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g

BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING

Butter Lettuce Salad with Zesty Green Goddess Dressing image

Provided by Valerie Bertinelli

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup fresh parsley leaves
3/4 cup fat-free Greek yogurt
1/4 cup chopped fresh chives
1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
1/4 cup mayonnaise
3 tablespoons fresh tarragon leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, smashed and peeled
1 scallion, root and dark green part removed, roughly chopped
1 large head butter lettuce, cleaned and torn into bite-size pieces

Steps:

Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.

BUTTER LETTUCE WITH GOAT CHEESE GREEN GODDESS DRESSING

Butter Lettuce with Goat Cheese Green Goddess Dressing image

Categories Herb No-Cook Vegetarian Quick & Easy Goat Cheese Avocado Lettuce Bon Appétit

Yield Makes 16 servings

Number Of Ingredients 8

Ingredients

1 5-ounce package soft fresh goat cheese
2/3 cup sour cream
2 cups buttermilk
2 medium avocados
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
8 large heads of butter lettuce, quartered lengthwise (leaving some core attached)

Steps:

Using rubber spatula, mix goat cheese and sour cream in medium bowl. Puree buttermilk, avocados, tarragon, parsley, and chives in blender until smooth. Gradually whisk buttermilk mixture into goat cheese mixture until smooth. Season to taste with salt and pepper. (Dressing can be made 2 days ahead. Cover and refrigerate.) Divide lettuce among plates. Drizzle with dressing.

GREEN GODDESS DRESSING II

Green Goddess Dressing II image

Instead of using mayonnaise as a base, this recipe calls for evaporated milk.

Provided by Rinnie

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 15m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup evaporated milk
¼ cup chopped green onion
2 tablespoons lemon juice
1 teaspoon anchovy paste
½ teaspoon salt
½ teaspoon vegetable oil
¼ cup chopped fresh parsley
1 clove garlic, crushed
1 teaspoon dried tarragon

Steps:

In a blender, combine the evaporated milk, chopped green onions, lemon juice, anchovy paste, salt, oil, parsley, garlic and tarragon. Blend until smooth and refrigerate until chilled.

Nutrition Facts : Calories 57.7 calories, Carbohydrate 5.3 g, Cholesterol 9.8 mg, Fat 3.1 g, Fiber 0.4 g, Protein 2.8 g, SaturatedFat 1.5 g, Sodium 483.7 mg, Sugar 3.5 g

GOAT CHEESE GREEN GODDESS DRESSING

Goat Cheese Green Goddess Dressing image

Created during the '20s at the Palace Hotel in San Francisco. Green Goddess dressing goes modern here with the addition of goat cheese. Anchovies are traditional in this dressing and even though this recipe omits them, feel free to add if your taste ditates. This creamy, rich dressing is wonderful on Butter lettuce, however feel free to serve on any crisp green along with your favorite salad add-ins. This recipe makes a lot, 16 servings. I have halved it with success. From Bon Appetit 2004

Provided by Nana Chickens

Categories Salad Dressings

Time 15m

Yield 16 serving(s)

Number Of Ingredients 7

Ingredients

1 (5 ounce) package soft fresh goat cheese
2/3 cup sour cream
2 cups buttermilk
2 medium avocados
2 tablespoons fresh tarragon, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh chives, chopped

Steps:

Using rubber spatula, mix goat cheese and sour cream in a medium bowl.
Puree buttermilk, avocados, tarragon, parsley, and chives in blender until smooth.
Gradually whisk buttermilk mixture into goat cheese mixture until smooth.
Season to taste with salt and pepper.
Can be made 2 days ahead. cover and refrigerate.

Nutrition Facts : Calories 98.8, Fat 7.9, SaturatedFat 3.3, Cholesterol 9.5, Sodium 72.2, Carbohydrate 4.5, Fiber 1.8, Sugar 1.7, Protein 3.6

BUTTER LETTUCE WITH GOAT CHEESE GREEN GODDESS DRESSING RECIPE

Butter Lettuce With Goat Cheese Green Goddess Dressing Recipe image

Provided by á-174942

Number Of Ingredients 9

Ingredients

1 package soft fresh goat cheese - (5 oz)
2/3 cup sour cream
2 cups buttermilk
2 medium avocados
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
8 large heads butter lettuce quartered
lengthwise, leaving some core attached

Steps:

Using rubber spatula, mix goat cheese and sour cream in medium bowl. Puree buttermilk, avocados, tarragon, parsley, and chives in blender until smooth. Gradually whisk buttermilk mixture into goat cheese mixture until smooth. Season to taste with salt and pepper. (Dressing can be made 2 days ahead. Cover and refrigerate.) Divide lettuce among plates. Drizzle with dressing. This recipe yields 16 servings.

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