Green Goddess Dressing Barefoot Contessa Recipes
GREEN GODDESS DRESSING
Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 15m
Yield Makes a little more than 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.
GREEN GODDESS DRESSING
This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield About 2 cups
Number Of Ingredients 10
Steps:
- Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.
ROASTED SHRIMP COCKTAIL WITH GREEN GODDESS DRESSING
Provided by Ina Garten
Categories appetizer
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the dressing, place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt, and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. Use immediately or refrigerate until ready to use. Serve as a dip for the shrimp with the celery sticks.
BIBB SALAD WITH BASIL GREEN GODDESS DRESSING
Steps:
- Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate 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 the plates. Pour on the dressing and serve.
GREEN GODDESS DRESSING
Unlike more complicated versions of green goddess, this one, adapted from the cookbook author Jessica Battilana, comes together quickly in a food processor. Mayonnaise and full-fat Greek yogurt give the dressing richness and tang, while parsley, basil and tarragon lend the springtime perfume of fine herbs. Two anchovy fillets offer salt and a rumor of umami. The recipe is so mouth-smackingly perfect that it doesn't require any adjusting. Serve with this greenest-green salad. Use leftover dressing as a dip, alongside carrots, cucumbers and radishes, or as an accompaniment to grilled fish or chicken.
Provided by Samin Nosrat
Categories weeknight, salads and dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 26 grams, Carbohydrate 3 grams, Fat 32 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 342 milligrams, Sugar 1 gram
BUTTERMILK GREEN GODDESS DRESSING
Provided by Bon Appétit Test Kitchen
Yield Makes about 1 cup
Number Of Ingredients 10
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
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
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
GREEN GODDESS SALAD DRESSING
This classic salad dressing includes mayonnaise, anchovies, vinegar, green onion, garlic, parsley, tarragon and chives. It can be prepared in a blender or food processor and is good served as a dressing for steamed artichokes, a seafood salad, or as a sauce over broiled fish. (If you don't have fresh tarragon, you can use 1/4 teaspoon dried, instead.)
Provided by Barrett
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 40m
Yield 6
Number Of Ingredients 7
Steps:
- Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
- Refrigerate until ready to serve and pour over favorite salad or greens.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 2.6 g, Cholesterol 30.1 mg, Fat 58.5 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 8.8 g, Sodium 515 mg, Sugar 0.9 g
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2014-11-28 Step 1. Preheat the oven to 400ºF. Step 2. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in one layer. Roast for 8 to 10 minutes, just until pink and firm and cooked through. Set aside to cool.
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Fun fact: Green goddess dressing was originally created at the Palace Hotel in San Francisco in the 1920's in honor of William Archer's hit play The Green Goddess. This recipe has been updated by Ina Garten, and I've changed it up a bit too. The original called for tarragon, but Ina is right on the money by using basil instead.
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