GREEN GODDESS DRESSING
This bright and vibrant dressing has evolved since it originated in 1920s California. Earlier versions contained tarragon, anchovies, Worcestershire or avocados. Our reimagined classic is full of fresh, tender herbs, lemon and a balanced blend of yogurt and mayonnaise.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield About 2 cups
Number Of Ingredients 10
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.
GODDESS BROWN RICE BOWL
Provided by Trisha Yearwood
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the green goddess dressing: Combine the anchovies, garlic, yogurt, mayonnaise, parsley, basil, chives, tarragon and lemon juice in a blender and blend until smooth and green. Season with salt and pepper to taste. Refrigerate until ready to serve.
- For the rice bowl: Bring a large saucepan of water to a boil. Add 1 teaspoon salt and the brown rice and cook until the rice is tender but still toothsome, about 45 minutes. Drain well.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the fennel, shiitakes and 1/4 teaspoon salt and cook, stirring occasionally, until the mushrooms are golden brown in spots and the fennel is crisp-tender, about 5 minutes. Add the remaining tablespoon oil to the skillet, followed by the sugar snap peas, zucchini and another 1/4 teaspoon salt. Cook until crisp-tender, stirring occasionally, about 5 minutes.
- Divide the rice among 4 bowls. Top with the vegetable mixture and then with the avocado slices. Drizzle with green goddess dressing and sprinkle with the pepitas.
CHEF JOHN'S GREEN GODDESS DRESSING
This creamy, herby, addictively delicious sauce is not only my favorite salad dressing, but is one of my favorite dips as well. You can of course tweak the acidity with more or less lemon, as well as play with the salt and pepper, but please do not change the trio of herbs. The way the parsley and chive play against the sweet tarragon makes this unlike any other herb dressing.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Sour Cream Dressing Recipes
Time 15m
Yield 16
Number Of Ingredients 11
Steps:
- Blend mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
Nutrition Facts : Calories 124.3 calories, Carbohydrate 1.3 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 3 g, Sodium 103.5 mg, Sugar 0.2 g
GREEN GODDESS GRAIN BOWL
Green goddess dressing perks up the grains in this grain bowl, filled to the brim with all the green veggies. Tarragon gives it its herbaceous kick.
Provided by Katherine Sacks
Categories No Meat, No Problem Grains Broccoli Sugar Snap Pea Yogurt Herb Cucumber Avocado Tarragon Seed Dinner Vegetarian Egg
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
- Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
- Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
- Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
- Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.
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- Cook brown rice by rinsing rice in a sieve and transferring to a large pot. Add 2 cups water and bring to a boil. Cover, reduce heat, and let cook for about 25 minutes or until all the liquid is absorbed. Turn off heat and let steam for 10 minutes.
- While the rice cooks, prepare the green goddess dressing by combining all dressing ingredients in a food processor or blender. Blend until smooth, adjusting seasonings as desired.
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