Watercress Salad With 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:

• In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.

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.

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 ORZO SALAD

Steps:

• Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
• Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
• Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper.

GREEN GODDESS WEDGE SALAD

Steps:

• Make the dressing: Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, scallions and sugar in a blender or food processor.
• Add the lemon juice, vinegar, mustard, Worcestershire sauce, mayonnaise and avocado and puree until pale green and very smooth; if too thick, thin with water 1 teaspoon at a time. Season with salt and pepper as needed.
• Make the salad: Cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, turning, about 5 minutes. Drain on a paper towel-lined plate, then crumble.
• Arrange the iceberg lettuce wedges on a platter and season with salt and pepper. Spoon some dressing over the lettuce. Top with the diced avocado, bacon, chervil, chives and scallions.

WATERCRESS SALAD WITH GREEN GODDESS DRESSING

Steps:

• In a bowl whisk together mayonnaise, yogurt, anchovy paste, vinegar, scallion, herbs, and salt and pepper to taste.
• Divide watercress, cucumber, and tomatoes between 2 plates and spoon dressing over salads.

SIMPLE WATERCRESS SALAD

Steps:

• Combine vinegar, salt, and pepper in a salad bowl. Slowly whisk in oil. Add watercress and toss with vinaigrette to evenly coat. Serve immediately.