Basil Green Goddess Dressing Food
GREEN GODDESS DRESSING
Unlike more complicated versions of green goddess, this one, adapted from the cookbook author Jessica Battilana, comes together quickly in a food processor. Mayonnaise and full-fat Greek yogurt give the dressing richness and tang, while parsley, basil and tarragon lend the springtime perfume of fine herbs. Two anchovy fillets offer salt and a rumor of umami. The recipe is so mouth-smackingly perfect that it doesn't require any adjusting. Serve with this greenest-green salad. Use leftover dressing as a dip, alongside carrots, cucumbers and radishes, or as an accompaniment to grilled fish or chicken.
Provided by Samin Nosrat
Categories weeknight, salads and dressings
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a food processor, combine the anchovies, mayonnaise, yogurt, parsley, basil and 1 tablespoon lemon juice. Process until smooth and uniformly green. Transfer to a lidded jar, and stir in the tarragon and chives. Adjust seasoning as needed with salt, pepper and lemon juice.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 26 grams, Carbohydrate 3 grams, Fat 32 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 342 milligrams, Sugar 1 gram
BIBB SALAD WITH BASIL GREEN GODDESS DRESSING
Steps:
- 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.)
- 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 the plates. Pour on the dressing and serve.
BIBB SALAD WITH BASIL GREEN GODDESS DRESSING
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 This dressing was originally made with tarragon, but has been updated with basil, which actually has more flavor!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.
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
- 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!
ZINGY FAT-FREE DRESSING
Provided by Jamie Oliver
Categories Quick fixes Vegetables Sauces & condiments
Yield 550ml
Number Of Ingredients 9
Steps:
- Place all the ingredients into a food processor, including the basil or coriander stalks, and blitz for around 30 seconds, or until smooth. Taste and add a bit more vinegar, lemon juice or seasoning if needed. Use a few tablespoons to dress a beautiful garden salad and keep the rest in a clean jar in the fridge - it'll keep happily for a couple of days.
Nutrition Facts : Calories 10 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 1 g protein, Carbohydrate 1 g carbohydrate, Sugar 1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
BASIL-GREEN GODDESS DRESSING
Provided by My Food and Family
Categories Home
Time 10m
Yield 12 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Blend ingredients in blender until smooth.
Nutrition Facts : Calories 60, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 15 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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- Place the mayonnaise, sour cream, basil, green onions, lemon juice, garlic, and anchovy together in the blender and blend until smooth and creamy.
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- Add garlic clove (or chopped green garlic), scallions, and herbs to the bowl of a food processor or blender. Pulse about 10 to 12 times, until herbs are finely minced. Add anchovies, yogurt, mayonnaise, lemon juice and zest and process until smooth, about 1 minute, scraping down bowl as needed. Taste for seasoning and add salt and pepper to taste. If dressing is too thick, add a couple of tablespoons water. You should be able to drizzle it off a spoon. Set aside. Note: dressing can be made up to 3 days ahead.
- Cut chicken breasts in half lengthwise, making two thinner cutlets. Place each cutlet between 2 pieces of plastic wrap and pound until even and about 1/4-inch thick. Add pounded chicken to a sealable plastic bag and pour about a cup of the marinade into bag. Move the chicken around, making sure every piece is coated, then seal the bag and refrigerate for at least 2 hours, and up to 24 hours. Transfer the rest of the dressing to a sealable jar and refrigerate.
- Prepare a grill for high heat and take the chicken out of the refrigerator. Brush onions with olive oil and season with salt and pepper. When grill is hot, clean and oil grill grates. Grill chicken and onions until cooked through and brown in spots, about 4 to 5 minutes each side, depending on how hot your grill gets. Transfer chicken and onions to a clean platter and drizzle some of the reserved dressing over. Serve warm or room temperature.
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From ohsheglows.com
From ohsheglows.com
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