Hotel Del Coronado Gourmet Green Goddess Salad With Fresh Herbs Food

GREEN GODDESS DRESSING

Green Goddess Dressing image

Provided by Food Network Kitchen

Time 30m

Yield 1 1/4 cups

Number Of Ingredients 11

Ingredients

3 anchovy filets, soaked in cold water for 5 minutes, dried, and coarsely chopped
3/4 cup prepared or homemade mayonnaise
1/4 cup sour cream
2 tablespoons thinly sliced fresh chives
2 tablespoons minced flat-leaf parsley
1-1/2 teaspoons minced fresh tarragon leaves
3/4 teaspoon finely chopped fresh basil
1 tablespoon minced shallots
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon kosher salt plus more
Freshly ground black pepper

Steps:

Combine the anchovies, mayonnaise, sour cream, chives, parsley, tarragon, basil, shallots, lemon juice, and the 1/4-teaspoon of salt in a blender. Puree to make a smooth dressing. Season to taste with salt and pepper. Use immediately or store, covered, in the refrigerator, for up to 2 days.

HOTEL DEL CORONADO GOURMET GREEN GODDESS SALAD WITH FRESH HERBS

Hotel Del Coronado Gourmet Green Goddess Salad With Fresh Herbs image

A delicious, elegant and healthy salad for two-- truly fit for a Goddess! Slightly adapted recipe, courtesy Executive Chef James Footit- of the spectacular world-famous Hotel del Coronado in San Diego, California. http://www.hoteldel.com/

Provided by BecR2400

Categories Salad Dressings

Time 12m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1/4 cup white balsamic vinegar
1 tablespoon shallot, chopped
1 tablespoon Dijon mustard
1/2 cup olive oil
1 teaspoon cracked pepper
1/2 avocado
1 tablespoon snipped fresh tarragon
1/2 cup watercress
salt, to taste
2 cups butter lettuce leaves, washed and patted dry
vine ripened tomatoes
fresh watercress
12 mussels (or scallops)
1 -2 tablespoon olive oil
1 cup fresh cherry tomatoes, diced
1/2 cup dry white wine
1 tablespoon fresh basil chiffonade, to garnish

Steps:

Prepare dressing with chopped shallots, Dijon, pepper and white balsamic vinegar- slowly whip in oil. Blend with fresh avocado, watercress and tarragon.
Serve dressing over salad consisting of butter lettuce, vine ripened tomatoes and watercress, top with 6 each mussels or scallops sauteed with 1 tablespoon oil and stirred together with 1 cup tomatoes and 1/2 cup white wine.
Garnish with fresh basil chiffonade.

Nutrition Facts : Calories 789, Fat 71, SaturatedFat 10, Cholesterol 26.9, Sodium 378.8, Carbohydrate 17, Fiber 5.7, Sugar 3.6, Protein 15.2

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