I have finally found a dressing that begs the question, can you BE in love with a salad dressing? Oh yes, you can. You know, this is not the first green goddess dressing I've ever had, but it is hands down THE best. Ever. Someday when I am old and gray, I will be able to look back at my life with satisfaction because I will, at last, have found the perfect salad dressing.
I'm not really one to go in for traditional salad. A salad made of lettuce and a few tomatoes? So boring. But that was before I had this salad. And this salad is different than your typical ho-hum, been there, done that salad for a couple of reasons. First, the lettuce: I have never had butterhead lettuce before (where have I been for the last 26 years?) and it totally rocks. I tend to really dislike lettuce, but, true to its name, this lettuce is mild and delicious, not bitter or bland at all. I loved it. Second, these were some of the most amazing tomatoes I have ever had. My aunt grew them in her backyard, and OH MY. A perfectly ripe tomato really is a thing of beauty. If you are not lucky enough to have an aunt like mine, I am sure your farmer's market has some lovely tomatoes this time of year.
But the dressing. Oh. The dressing. It's marvelous. And don't stop with salad. This would be great on grilled chicken, as a dip for vegetables, tossed with red potatoes and chopped parsley as a potato salad - endless, endless possibilities. Please, please make this dressing. I mean, just talking about this salad is making me want it. In fact, be right back....
...Oh. so good. Yeah, I'm eating it right now. Why aren't you?
Ina Garten's Basil Green Goddess Dressing Recipe
adapted from Barefoot Contessa At Home
Makes about 4 cups
Fun fact: Green goddess dressing was originally created at the Palace Hotel in San Francisco in the 1920's in honor of William Archer's hit play The Green Goddess. This recipe has been updated by Ina Garten, and I've changed it up a bit too. The original called for tarragon, but Ina is right on the money by using basil instead.
1 cup good mayonnaise, such as Hellman's or Best Foods
1 cup chopped green onions (scallions), white and green parts
1 cup chopped fresh basil, packed
juice of 2 lemons (about 1/4 cup)
2 cloves garlic, chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 anchovy fillets, minced (don't skip! You won't taste the anchovies, but it definitely gives the dressing a fuller flavor)
1 cup sour cream
Place the mayonnaise, green onions, basil, lemon juice, garlic, salt, pepper, and anchovies in a blender, and blend until smooth. Add sour cream, blending until just incorporated. Use immediately, or store in the refrigerator for up to 3 weeks. Enjoy!