GOAT CHEESE GREEN GODDESS DRESSING
Created during the '20s at the Palace Hotel in San Francisco. Green Goddess dressing goes modern here with the addition of goat cheese. Anchovies are traditional in this dressing and even though this recipe omits them, feel free to add if your taste ditates. This creamy, rich dressing is wonderful on Butter lettuce, however feel free to serve on any crisp green along with your favorite salad add-ins. This recipe makes a lot, 16 servings. I have halved it with success. From Bon Appetit 2004
Provided by Nana Chickens
Categories Salad Dressings
Time 15m
Yield 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 98.8, Fat 7.9, SaturatedFat 3.3, Cholesterol 9.5, Sodium 72.2, Carbohydrate 4.5, Fiber 1.8, Sugar 1.7, Protein 3.6
GREEN GODDESS DRESSING
Provided by Food Network Kitchen
Categories condiment
Time 30m
Yield 1 1/4 cups
Number Of Ingredients 11
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.
BUTTER LETTUCE WITH GOAT CHEESE GREEN GODDESS DRESSING
Categories Herb No-Cook Vegetarian Quick & Easy Goat Cheese Avocado Lettuce Bon Appétit
Yield Makes 16 servings
Number Of Ingredients 8
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.
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
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 11
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.
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