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Wednesday, May 6, 2015

Basil Green Goddess Salad with Avocado and Egg

Green Goddess Salad The thoughts that go through my head each weekend: Fresh vegetables! Flowers! Farmer's markets! Herbs! Spring! 

Z was in India recently, so I spent the weekend on my own. I spent one Saturday morning at the Noe Valley Farmers' Market, and I walked home with a boatload of fresh product, even though it was just me at home. I picked up a huge bunch of fresh basil and mint, in addition to butter lettuce, kale, and strawberries. 

As soon as I saw the basil butter lettuce, I knew I needed to make green goddess dressing. Green goddess dressing is a creamy dressing filled with basil, and it's wonderful during the spring and summer. 

This salad was the perfect thing to make when Z was gone. Z has a weird dislike of salad dressing. He never wants salad dressing, even on kale salad! When he's gone, it's time to experiment.

Green Goddess SaladThis salad dressing is wonderful during the spring. It is chock full of basil, so it's a great way to use up those herbs from the farmers' market. It does have anchovies in it, but don't leave them out! The anchovies lend an amazing flavor to this dish.

Don't be surprised if this becomes your new go-to salad dressing. It also works great as a dip for bread and crudites.
Green Goddess Salad

Basil Green Goddess Dressing

From Ina Garten

3 heads lettuce (Bibb or Butter lettuce)
Vegetable of choice (tomatoes or radishes work well, I used purple asparagus)
3 avocadoes
1 cup good mayonnaise
1 cup chopped scallions
1 cup chopped fresh basil
1/4 cup freshly squeezed lemon juice
2 teaspoons chopped garlic
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup Greek yogurt (or sour cream)
Hard-boiled eggs

Clean and dry the lettuce thoroughly, and then arrange the lettuce on a plate. Add your other vegetables and avocadoes. 

Green Goddess Salad
Combine the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, kosher salt, and black pepper in a food processor until smooth. Add the Greek yogurt, and process just until blended. If not using immediately, then put the dressing in the refrigerator. Otherwise, drizzle the dressing onto your salad, and add the hard boiled eggs!
Green Goddess Salad


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