Butter lettuce? Check. Bacon? Check. Blue cheese? Check. Green Goddess Dressing? Coming right up. It’s one of my favorite salad dressings, dips for crisp veggies and poached shrimp, and I ate some today over tomato slices. Green goddess is also super simple to whip up. The original recipe, said to have been created by Chef Philip Roemer in the 1920’s at the Palace Hotel in San Francisco, typically uses tarragon, but I love the basil flavor in this one. I’ve used Ina Garten’s recipe for years — changing up a few things to suit my taste.
GREEN GODDESS DRESSING
Ina Garten’s recipe for Basil Green Goddess Dressing
*My only changes are adding more lemon juice, a splash of white wine vinegar, and reducing the amount of mayo and sour cream slightly. This makes for a lighter, brighter dressing!
RADICCHIO & BUTTER LETTUCE SALAD WITH BACON AND BLUE CHEESE
1 small head of radicchio, cleaned and torn into pieces
Butter or Bibb lettuce, cleaned and torn
4 slices of cooked bacon, chopped
1 grilled chicken breast, chopped
1/2 English cucumber, chopped
Blue cheese, crumbled (I used a high quality blue cheese, like Caveman from The Rogue Creamery)
Assemble salad, top with Green Goddess dressing and enjoy!
