Here’s the Amazing (with a capital A!) salad dressing recipe I promised you earlier this weekend. It’s fan-flipping-tabulous! I’m pretty sure it’s the best dressing I know how to make! AND, all of the main ingredients in the above photo are ON SALE!! Woohoo!!!Don’t you hate it when people overuse exclamation marks!!!!??
I needed a salad for lunch today after a particularly naughty weekend in the feeding-your-face department. A brief sampling of foods I enjoyed: Cheeseburgers. Frozen custard. Fantastic cheeses. Dill pickle potato chips. Birthday cake (in honor of my turning 29 again). Fried eggs and buttered (naturally) toast. (Mmmmm, buttah’.)
So you can the need here for a cool and crunchy salad. To prove just how serious I am about slashing calories, I used low fat mayo and low fat sour cream (I know, such drastic measures!), and the texture of the dressing didn’t suffer one bit. The whole Dam’Fam loved it – and what a way to get greens in to the punks!
Fresh and tangy with tons of homegrown basil and a splash of lemon juice, this is surely one of the most summer-y tasting salads this side of Lake Michigan. The dressing would also be great as a sauce for grilled chicken or salmon, or even blanched asparagus or broccoli.
BIBB LETTUCE WITH BASIL GREEN GODDESS DRESSING
Source: Barefoot Contessa at Home, by Ina Garten. Copyright 2006. P. 70
1 c. good quality mayonnaise (Hellman’s is on sale)
1 c. chopped scallions, white and green parts (6-7, scallions are on sale)
1 c. chopped fresh basil leaves (Living Basil is on sale)
¼ c. freshly squeezed lemon juice (2 lemons) ** see note **
2 t. anchovy paste **see note **
2 t. kosher salt (less if you’re using table salt)
1 t. freshly ground black pepper
1 c. sour cream
3 heads bibb lettuce (on sale)
2 to 3 tomatoes (stem tomatoes are on sale)
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 serving immediately, refrigerate the dressing until ready to serve.
Cut each head of lettuce in to quarters, remove some of the cores, and arrange on six salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
**NOTES** I cut back on the lemon juice a little bit. I would recommend adding it bit by bit and tasting along the way. You can always add more, but you can’t take it away once it’s in there! Same with salt! And regarding anchovy paste; 1). don’t leave it out, and 2). you can find this by/near the canned tuna – usually on one of the top shelves.
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