The recipe for this dressing is Ina Garten's take on the classic Green Goddess recipe, from the Palace Hotel in San Francisco. I've never had green goddess dressing before. I've seen organic varieties in the supermarket, with an earth-mama image on the bottle, so I assumed it was some gentle, herbacious, hippy dressing. Was I wrong! This is no peace-and-love dressing. This mother will punch you in the mouth!
Ingredients:
1 cup good mayonnaise
1 cup chopped scallions, white and green parts
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice
2 teaspoons chopped garlic
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
Directions:
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).
Adrienne's Note:
Ina Garten serves hers with Bibb lettuce and tomato wedges. I would agree that that's a firm and juicy enough lettuce to stand up to the dressing. We tossed some cole slaw in the dressing, and it slapped the hot dog (lower left) around a little.
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