Butter Lettuce With Goat Cheese Green Goddess Dressing Food

GREEN GODDESS DRESSING

Steps:

• Add the yogurt, mayonnaise, basil, dill, parsley, chives, garlic, lemon zest, juice, vinegar, 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to a blender. Puree until smooth, scraping down the sides with a rubber spatula as needed. Season with salt and pepper to taste. Refrigerate in an airtight container for up to 5 days; stir well before using.

GREEN GODDESS DRESSING

Steps:

• Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor.
• Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.

GOAT CHEESE GREEN GODDESS DRESSING

Steps:

• Using rubber spatula, mix goat cheese and sour cream in a medium bowl.
• Puree buttermilk, avocados, tarragon, parsley, and chives in blender until smooth.
• Gradually whisk buttermilk mixture into goat cheese mixture until smooth.
• Season to taste with salt and pepper.
• Can be made 2 days ahead. cover and refrigerate.

SPRING SALAD WITH CREAMY GOAT CHEESE DRESSING

Steps:

• Spiced Pecans:
• In a small bowl combine the paprika, ground coriander, cayenne pepper, salt, and pepper. Set aside.
• In a small saucepan over medium heat add the sugar and cook until all of the sugar is melted and light brown in color. Carefully whisk in the butter. Add the spice mix and turn off the heat. Add the pecans and stir with a rubber spatula until all of the pecans are completely coated. Spray with nonstick cooking spray which will help the pecans separate. Once all of the pecans are coated turn out onto a greased sheet tray or a sheet tray lined with a silicone mat. Break up any pieces that may be stuck together. Let cool 5 minutes before serving with the salad.
• In a medium bowl whisk together the goat cheese and buttermilk. Whisk in the remaining dressing ingredients until combined and smooth. Set aside.
• Heat the canola oil in a small saucepan over medium heat. Add the shallots and fry until crispy and light brown, about 5 minutes. Remove to a plate lined with a paper towel to drain.
• Add the greens to a large bowl. Drizzle with 3/4 of the dressing, season with salt and pepper, to taste, and toss to coat the greens. Transfer the salad to a platter and garnish with candied pecans, sliced grapes, and fried shallots. Drizzle with remaining dressing and serve.

BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING

Steps:

• Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
• To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.

GREEN GODDESS DRESSING

Steps:

• Combine all ingredients in blender or large bowl and mix together thoroughly. Serve chilled.

BUTTER LETTUCE WITH GOAT CHEESE GREEN GODDESS DRESSING RECIPE

Steps:

• Using rubber spatula, mix goat cheese and sour cream in medium bowl. Puree buttermilk, avocados, tarragon, parsley, and chives in blender until smooth. Gradually whisk buttermilk mixture into goat cheese mixture until smooth. Season to taste with salt and pepper. (Dressing can be made 2 days ahead. Cover and refrigerate.) Divide lettuce among plates. Drizzle with dressing. This recipe yields 16 servings.

GRILLED BUTTER LETTUCE WITH CREAMY DRESSING

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, whisk together buttermilk, mayonnaise, and vinegar. Stir in basil and chives; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)
• Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes. Rub with garlic, season with salt, and cut into cubes.
• Grill lettuce, cut side down, until charred in spots, about 3 minutes. Serve warm, topped with dressing and croutons.

BUTTER LETTUCE WITH GOAT CHEESE GREEN GODDESS DRESSING

Steps:

• Using rubber spatula, mix goat cheese and sour cream in medium bowl. Puree buttermilk, avocados, tarragon, parsley, and chives in blender until smooth. Gradually whisk buttermilk mixture into goat cheese mixture until smooth. Season to taste with salt and pepper. (Dressing can be made 2 days ahead. Cover and refrigerate.) Divide lettuce among plates. Drizzle with dressing.