I don’t usually make creamy salad dressings. I usually make just a simple vinaigrette. While leafing through Barefoot Contessa at Home for the millionth time, this salad dressing really caught my eye, and I knew I had to try it. It has a wonderful basil flavor and a nice creamy texture. You don’t need many vegetables to make this salad extraordinary. Just lettuce, maybe some avocado and tomato. The dressing is enough to make just lettuce seem special.
I don’t have a blender. But don’t worry, this dressing was still easy to make, using my immersion blender and the measuring cup that comes with it. Actually, that might have made the task a bit easier. Not only was I able to measure the ingredients in the cup, I also stored the dressing in it and didn’t have to dirty an extra dish! Not owning a dishwasher makes you really think about that one extra cup, bowl, or spoon.
Ina’s recipe for this dressing suggests serving it with Bibb lettuce and a few tomatoes. I happened to have had some romaine lettuce in my fridge, so I just used that. I think a crispy lettuce is just perfect for this dressing, so don’t go pouring it over your baby arugula (or if you try it, let me know).
This is a perfect way to use up some of the basil in your summer garden if you’re sick of making pesto (or you just don’t have enough basil to make pesto). It’s also a good creamy salad dressing for the winter, though. Which is when I like it best.
I’ve actually never made regular Green Goddess dressing before, which is made with tarragon instead of basil. I’m not such a fan of that flavor, and I happen to love basil, so my guess is that I’d like Ina’s updated version better. She also added anchovy paste, something I don’t stock in my pantry. If you want to add it, add a teaspoon.
Not only is this a good salad dressing, but since it’s thick you can use it as a dipping sauce for veggies, a perfect mid-day snack!
Zeke, who usually doesn’t eat any salad, went back for seconds of this one.
Basil Green Goddess Dressing, adapted from Ina Garten. I halved the recipe.
- 1/2 cup mayonnaise
- 1/2 cup chopped scallions, white and light green parts only (6-7 scallions)
- 1/2 cup chopped fresh basil leaves
- 2 tablespoons fresh squeezed lemon juice
- 2 cloves chopped garlic
- 1 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
1. Place the mayonnaise, scallions, basil, lemon juice, garlic, salt and pepper in a blender and blend until smooth.
2. Add the sour cream and process until smooth.
3. Pour the dressing over salad and serve.