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Lanie’s Green Granny Dressing

My basil plant is flourishing and Saturday evening Hubby grilled steak for dinner, so I hit the garden to whip up a batch of green goddess dressing for our salads. Since it was the first time I referred to my Green Goddess Dressing recipe (June 2016 archives) this season, I realized I was short parsley on the ingredients list. Rather than make a second trip to the market for one ingredient, I tried substituting Granny apple I had on-hand. It’s green, so I decided to give it a whirl, and the apple gave a nice freshness to the dressing. This is my new spin on Green Goddess Dressing I call Green Granny Dressing:

 

 

 

In food processor, blend until creamy green:
1/2 cup mayo
1/2 cup Greek yogurt
1 oz fresh basil, rinsed and patted dry (I loosely fill a regular-sized colander when I go to the back yard to pick basil, and that weighs in at 1 oz when I check it on the kitchen scale. Fresh basil at the market tends to be packaged in 1 oz containers.)
1/4 Granny apple, cored + chopped
2-3 scallions, whites + greens, sliced
1-2 cloves garlic, smashed + chopped
2 anchovy filets, chopped
1 lemon, juiced
1/2 tsp kosher salt
freshly ground black pepper

Especially tasty on a BLT salad (February 2015 archives), spinach salad with cucumbers & berries & feta or even on fresh watermelon.

 

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Lanie’s Garden Green Goddess Dressing

I have been enjoying hosting luncheons for girlfriends in my new home. We find it’s more relaxed, healthier and more cost-effective than meeting at a restaurant. Homemade green goddess dressing, blended with fresh herbs from my urban patch of garden, has emerged as a new specialty. Since Greek yogurt has become a staple in my ‘fridge, my salad dressing recipe has evolved since last time I posted it. This is my updated recipe:

In food processor, blend until creamy green:
1/2 cup mayo
1/2 cup Greek yogurt
1 oz fresh basil, rinsed and patted dry (I loosely fill a regular-sized colander when I go to the back yard to pick basil, and that weighs in at 1 oz when I check it on the kitchen scale. Fresh basil at the market tends to be packaged in 1 oz containers.)
1/2 cup fresh parsley, rinsed and patted dry
2-3 scallions, whites + greens, sliced (I’ve substituted 1 large shallot, sliced.)
1-2 cloves garlic, smashed + chopped
2 anchovy filets, chopped (You can skip the anchovies, but this is the secret ingredient which gives a big impact in the dressing.)
1 lemon, juiced
1/4 – 1/2 tsp kosher salt
freshly ground black pepper

Especially tasty on a BLT salad (February 2015 archives), spinach salad with cucumbers & berries & feta or even on fresh watermelon.

 

BLT Salad with Avocado and Green Goddess Dressing

We like to feast for birthdays in our Martha Turner Sotheby’s International Realty – Kingwood office, and this week we celebrated someone special with a healthy soup & salad bar. I was inspired to create a Green Goddess dressing so thought a BLT salad with avocado would make a good base for the flavors of the fresh herbs in the dressing. This is my creation:

In food processor, blend until creamy green:
1/2 cup mayo
1/2 cup sour cream
1 oz fresh basil
1/2 cup fresh parsley
2-3 scallions, whites + greens, sliced
1-2 cloves garlic, smashed + chopped
2 anchovy filets, chopped
1 lemon, juiced
1/4 – 1/2 tsp kosher salt
freshly ground black pepper

Salad fixin’s:
B – 3-4 strips Bacon
L – 5 oz baby spinach Leaves
T – 1 heaping cup grape Tomatoes
Avocado

Cut bacon into wide strips; cook; drain on paper towel. Rinse grape tomatoes; cut in halves. Cut avocado in half; remove pit; slice flesh into cubes; scoop out of shell; spritz with fresh lemon juice.

Build salad with spinach + bacon + tomatoes + avocado. Dress with Green Goddess dressing, or serve dressing on the side.

Tip: When Hubby & I open a fresh pack of bacon, we slice the slices in half and stack in portions of 6-12 half slices in quart freezer bags. To cook, it’s easy to pull out a portion of frozen bacon slices. When cooking bacon for baked potatoes or BLT salad, first cut the frozen slices into strips with a very sharp knife. Be careful! Drain the cooked bacon bits on paper towel. If it’s steak night, add a little olive oil to the leftover bacon drippings; cook a mess of rinsed spinach; season with kosher salt and fresh lemon juice. Bonus sauteed spinach recipe!

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