Little Gem Lettuce With Green Goddess Dressing Recipes

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CHEZ PANISSE VEGETABLES GREEN GODDESS DRESSING



Chez Panisse Vegetables Green Goddess Dressing image

Source: Chez Panisse Vegetables As noted above, this dressing is great as a dip for crisp vegetables or wedges of little gem lettuces or tossed with any greens for a simple salad.

Provided by Alexandra Stafford at alexandracooks.com

Time 10m

Number Of Ingredients 11

1 shallot
1 clove garlic
1/4 cup white balsamic vinegar
½ lemon
½ lime
2 anchovies, finely minced, optional-I never use anchovies anymore
1 avocado
¾ cup olive oil
½ cup cream, optional-I never use the cream anymore
a ton (at least 1 cup) of chopped herbs such as parsley, tarragon, cilantro, basil, and chives
Salt and Pepper

Steps:

  • Peel and chop fine the shallot and garlic and macerate in the vinegar, a big squeeze of lemon, and a smaller one of lime. Add 1/2 teaspoon kosher salt. Let sit for at least 10 minutes.
  • Add the anchovy, if using, and the flesh of the avocado. Mash together with a fork. Whisking with the fork, gradually incorporate the olive oil and cream (if using) - as if you were making a thin mayonnaise.
  • Add the herbs. Taste and adjust the seasoning to taste with salt (1/4 teaspoon at a time), pepper, or more vinegar if necessary.

LITTLE GEM LETTUCE WITH GREEN GODDESS DRESSING



Little Gem Lettuce With Green Goddess Dressing image

If you can't find Little Gem, use any other small crunchy green, such as romaine hearts.

Provided by Renee Erickson

Categories     Bon Appétit     Salad     Spring     Lettuce     Radish     Herb     Salad Dressing     Side     Summer     Vegetarian     Wheat/Gluten-Free     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 12

2 oil-packed anchovy fillets, chopped
1 garlic clove, finely grated
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup (loosely packed) basil leaves
2 tablespoons parsley leaves with tender stems
2 tablespoons tarragon leaves
2 tablespoons plus 1 teaspoon fresh lemon juice
4 1/2 teaspoons olive oil, plus more
Kosher salt
6 heads of Little Gem lettuce, cores removed, leaves separated
2 small watermelon radishes, trimmed, thinly sliced

Steps:

  • Blend anchovies, garlic, mayonnaise, sour cream, basil, parsley, tarragon, 1 Tbsp. lemon juice, and 4 1/2 tsp. oil in a blender until smooth with only a few flecks of green; season dressing with salt.
  • Combine lettuce, radishes, and remaining 1 Tbsp. plus 1 tsp. lemon juice in a large bowl, drizzle with oil, and season with salt; toss to combine.
  • Top salad with a few spoonfuls of dressing; reserve remaining dressing for another use (like a turkey sandwich!).
  • Do Ahead
  • Dressing can be made 1 day ahead. Cover and chill.

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