No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (239g) Recipe makes 6 servings
Calories 240
Calories from Fat 159		(66%)
Amount Per Serving		%DV
	Total Fat 17.8g	27%
	Saturated Fat 4.6g	22%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 7.5g
	Trans Fat 0.0g
Cholesterol 25mg		8%
Sodium 994mg		41%
Potassium 489mg		13%
Total Carbohydrate 18.4g		6%
	Dietary Fiber 2.3g	9%
	Sugars 5.1g
Protein 4.5g		9%
detailed view... how is this calculated?

Bibb Salad With Basil Green Goddess Dressing

Recipe #377380 | 15 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Sharon123
Jun 16, 2009

Green goddess dressing was invented in the 1920's at San Francisco's Palace Hotel as a tribute to William Archer's hit play, The Green Goddess. It gets it's bright green color from lots of fresh green herbs. This dressing was originally made with tarragon, but has been updated with basil, which actually has more flavor! Delicious on green salad, but also great served with vegetables like asparagus and broccoli. Adapted from the Barefoot Contessa at Home cookbook.

SERVES 6 (change servings and units)

Ingredients

1 cup good quality mayonnaise (Hellman's is good)
1 cup chopped scallion, white and green parts (6-7 scallions)
1 cup chopped fresh basil leaf
1/4 cup fresh lemon juice (about 2 lemons)
2 teaspoons minced garlic (2 cloves)
2 teaspoons anchovy paste (optional-I don't use)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 cup light sour cream
3 heads bibb lettuce
2-3 tomatoes

Directions

1
Plaace the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste(if using), salt and pepper in a blender and blend until smooth. Add sour cream and process just until blended. If you are not using immediately, chill the dressing until ready to serve.
2
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 plates. Pour on the dressing and serve. Enjoy!

Questions about this recipe?

Featured Reviews for This Recipe

From: Food Snob ;)

On Jul 22, 2009

This was excellent and full of flavour. And yes, it does make a lot! I'm thinking it would also make a lovely dip, certainly good for using up the extras. I didn't use the anchovies just because I have a child who hates them, and I didn't miss them. Thanks for sharing this delicious recipe!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Chef Kate

On Jun 21, 2009

Unanimous 5 stars from all diners. Really delicious dressing. A few notes: this makes a lot of dressing---I halved the recipe and had enough for salad for four one night, salad for two another night, and there's leftover dressing in the fridge; I did not use anchovy paste but did have anchovies served with the salad--adds great flavor; I used Greek yogurt instead of sour cream and thus had a very thick dressing which I thinned a tiny bit with a touch of skim milk--still rich and velvety. Great stuff, Sharon!!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Cooks4_6

On Jul 15, 2009

This was a nice change from the Italian dressings I usually make at home. I used low fat mayo and sour cream and it still came out creamy and smooth. I also used iceberg lettuce because I had it on hand. It was a great way to use up some of the basil that is growing like crazy in my garden! Thanks for posting!

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Debbwl

On Jun 26, 2009

Took this to an office lunch were it was well received. Made with out the anchovy paste and used fat free sour cream. This makes lots of dressing, because I was taking it to work I carried the dressing on the side and let people put there own on and carried quite a bit home. Have been asked to bring it next time we do a salad bar lunch. Thanks for the post.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews