Watercress Salad With Green Goddess Dressing Recipes

GREEN GODDESS PARSLEY SALAD DRESSING

Green Goddess Parsley Salad Dressing image

Parsley Salad Dressing - AKA Green Goddess - is packed with flavor, making salads that much better year round. Make sure to see the option for replacing half of the parsley with watercress.

Provided by Nava Atlas

Time 10m

Number Of Ingredients 8

Ingredients

1 cup firmly packed fresh parsley (some stem is fine), or 1/2 cup each parsley and watercress, rinsed
2 tablespoons chopped fresh dill, or more to taste, optional
1/4 cup extra-virgin olive oil
Juice of 1/2 lemon, or more, to taste
1 cup peeled, seeded, and chopped cucumber
1 scallion, coarsely chopped
Pinch of salt
Freshly ground pepper to taste

Steps:

Combine all of the ingredients in a food processor or blender. Process until the mixture is well-pureed. You'll still be seeing flecks of green.
Transfer to a bottle with a tight lid and shake before each use. Keep any unused portion in the refrigerator, where it will keep for several days.

GREEN GODDESS ORZO SALAD

Green Goddess Orzo Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 22

Ingredients

1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh dill
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1 small clove garlic
1/2 small shallot
Pinch of sugar
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
3/4 cup mayonnaise
1/4 cup sour cream
Kosher salt and freshly ground pepper
8 ounces cooked orzo
3/4 cup cooked frozen peas
6 ounces marinated artichoke hearts, preferably grilled, drained and chopped (from a 14.5-ounce jar)
1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the diagonal
1 1/2 cups sugar snap peas (about 6 ounces), strings removed and thinly sliced on the diagonal
Freshly ground pepper
1/4 cup roughly torn fresh dill

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 DRESSING

Green Goddess Dressing image

Green goddess has been around for about a hundred years, but it's arguably more popular now than it has ever been: Restaurants are drizzling the dressing on anything and everything, and Trader Joe's fans love it so much, the grocery chain now sells a seasoning mix, dip and even a green goddess - flavored gouda. TikTokers have had their way with green goddess too: The founder of Baked by Melissa, Melissa Ben-Ishay, posted a green goddess chopped salad that has racked up 21 million views and counting. These days, the name green goddess can apply to any variety of herby salad dressing, but the original recipe - invented at San Francisco's Palace Hotel in 1923 - included chives, anchovies, scallions and parsley. Here's our take on the dressing.

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 1 1/2 cups of dressing

Number Of Ingredients 16

Ingredients

1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh chervil (or more parsley)
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
2 anchovy fillets
1 small clove garlic
1/2 small shallot
Pinch of sugar
2 tablespoons fresh lemon juice
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 cup mayonnaise
Kosher salt and freshly ground pepper

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.

WATERCRESS SALAD WITH GREEN GODDESS DRESSING

Watercress Salad with Green Goddess Dressing image

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11

Ingredients

2 tablespoons mayonnaise
1 tablespoon plain yogurt
1 teaspoon anchovy paste, or to taste
1 1/2 teaspoons white-wine vinegar, or to taste
1 small scallion, minced
2 teaspoons minced fresh tarragon leaves
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley leaves
1 bunch watercress, coarse stems discarded, rinsed, and spun dry
1/2 cucumber, peeled, seeded, and chopped
1 cup vine-ripened cherry tomatoes, halved if large

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.

BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING

Butter Lettuce Salad with Zesty Green Goddess Dressing image

Provided by Valerie Bertinelli

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup fresh parsley leaves
3/4 cup fat-free Greek yogurt
1/4 cup chopped fresh chives
1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
1/4 cup mayonnaise
3 tablespoons fresh tarragon leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, smashed and peeled
1 scallion, root and dark green part removed, roughly chopped
1 large head butter lettuce, cleaned and torn into bite-size pieces

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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