On an binge of the Food Network one day, I got sucked into an episode of Barefoot Contessa. One of the recipes on the show was Green Goddess dressing, and it really piqued my interest, so I decided to try it.
Like all great recipes, there is a historical backstory to the creation of the dish. The chef of the Palace Hotel in San Francisco created it as a tribute to the hit play of the same name. The more I read about the recipe, it was clear that it was an adaptation of the classic French “green sauce”, or sauce verte au pain.
Enough of the history lesson. My version of the recipe stems from a lack of a list when grocery shopping. Ina’s recipe can be found on her site, if you want to go with her version. But, based on my wife’s reaction, my concoction is a crowd pleaser. To date, we’ve had it on salads, shrimp, chicken, and used it as a veggie dip for a small get together. Versatility!
1 cup rough cup basil leaves
1 cup rough cup green onions
1 cup good mayo
2-3 cloves of garlic (smashed)
Juice of 2 lemons
Salt & Pepper to taste
Extra Virgin Olive Oil (as needed)
Using a good blender or food processor, add all the ingredients and start pulsing.
Depending on the mix of the mayo and lemon juice, I will sometimes add in olive oil to loosen the mixture of the dressing. Sometimes it can be rather thick, or the lemon juice can provide too much tartness acidity, and the olive oil helps to balance everything.
Add to salad, fish, chicken, or serve as a side.
My wife loves the dressing on a salad bibb lettuce and juicy cherry tomatoes, with pan seared shrimp.