GREEN GODDESS DRESSING
Green goddess has been around for about a hundred years, but it's arguably more popular now than it has ever been: Restaurants are drizzling the dressing on anything and everything, and Trader Joe's fans love it so much, the grocery chain now sells a seasoning mix, dip and even a green goddess - flavored gouda. TikTokers have had their way with green goddess too: The founder of Baked by Melissa, Melissa Ben-Ishay, posted a green goddess chopped salad that has racked up 21 million views and counting. These days, the name green goddess can apply to any variety of herby salad dressing, but the original recipe - invented at San Francisco's Palace Hotel in 1923 - included chives, anchovies, scallions and parsley. Here's our take on the dressing.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield about 1 1/2 cups of dressing
Number Of Ingredients 16
Steps:
- Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor.
- Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.
WHITE MISO MUSSELS WITH WATERCRESS
Steps:
- Heat butter in a 3-quart cast iron pot over medium heat. When butter foams, add ginger and cook until fragrant, about 1 minute. Add sake and bring to a boil. Add mussels, stir to coat, cover, and steam until mussels open, about 3 to 5 minutes.
- Using a slotted spoon, remove mussels to a serving plate. Add miso to sauce and stir until smooth. Remove from heat, stir in watercress, pour over mussels, and serve.
Nutrition Facts : Calories 480 calorie, Fat 19 grams, SaturatedFat 9 grams, Cholesterol 126 milligrams, Sodium 1809 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 47 grams, Sugar 5 grams
MISO SOUP WITH SHRIMP AND WATERCRESS
Categories Soup/Stew Shrimp Summer Watercress Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to boil in heavy medium saucepan over medium-high heat. Add carrots. Reduce heat to low; cover and simmer until carrots are crisp-tender, about 3 minutes.
- Place miso in medium bowl. Whisk in 1/2 cup hot broth mixture. Return miso-broth mixture to same saucepan. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
- Bring soup to boil. Turn off heat. Mix in shrimp, watercress, and green onions. Cover and let stand until shrimp are cooked through, about 4 minutes. Stir in chili oil; divide soup equally among 4 bowls and serve.
MISO DRESSING
Drizzle this dressing over salad greens, toss it with a noodle salad, use it to marinate tofu or brush it onto grilled fish. Store it in the refrigerator for up to a week. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 15m
Yield 3/4 cup.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.
Nutrition Facts : Calories 140 calories, Fat 13g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 418mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
MISO SOUP WITH SWEET POTATOES AND WATERCRESS
Steps:
- Microwave the sweet potatoes until done but still firm, starting with 2 minutes per potato. Plunge into a bowl of ice water.
- Pour 5 cups water into a soup pot; add the bouillon cubes and bring to a rapid simmer. Add the tofu, watercress, scallions, and ginger. Stir gently, return to a rapid simmer, then remove from heat.
- Peel the sweet potatoes and cut into small dice. Stir into the soup.
- Dissolve 2 tablespoons of miso in a small amount of warm water. Add to the soup and taste. If you'd like a saltier, more pungent taste, add another tablespoon or two of miso dissolved in a little warm water. Season with pepper to taste and serve at once.
- menu suggestions
- For a light soup-and-wrap meal, serve this with Baked Tofu and Raw Veggie Wraps (page 152).
- Suitable soup-and-salad pairings include Tropical Tofu Salad with Chutney Mayonnaise (page 157) and Asian Edamame and Tofu Chopped Salad (page 158).
- Serve this soup as a first course for a noodle dish. Try Seitan Chow Fun (page 120) or Soba Noodles with Green Beans and Almonds (page 127). Add Bok Choy, Red Cabbage, and Carrot Salad (176) or any simple salad of your choice.
- nutrition information
- Calories: 95
- Total Fat: 2.5g
- Protein: 6g
- Carbohydrates: 12g
- Fiber: 1g
- Sodium: 280mg
MISO-WATERCRESS GREEN BEANS
For everyday dinners and holiday gatherings alike, go beyond the casserole and green beans can be an exciting side dish. Here, they're quickly cooked in a skillet, then brightened with a mixture of umami-rich miso paste, tart lemon, and peppery watercress.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Heat oil and garlic in a large skillet over medium-high; stir until just beginning to sizzle, 1 minute. Add green beans, and season with salt and pepper. Cook, tossing to coat, about 1 minute.
- Add 1/4 cup water and cover. Reduce heat to medium and steam, shaking pan occasionally, until beans are bright and tender and most of water has evaporated, 5 to 6 minutes. Remove from heat.
- In a bowl, whisk together miso and lemon juice. Toss beans with dressing and watercress and serve immediately.
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