Monday, July 26, 2010

wedge salad with green goddess dressing

Green Goddess dressing is traced back to 1923 and was really popular on the West Coast.  It's what my grandmother served at dinner parties and my mom used to eat as a kid.
As with many things, the wedge salad and green goddess dressing is making a come-back!
So, let's go retro!!


Wedge Salad with Green Goddess Dressing
Serves 4, with plenty dressing to spare.
1 head iceberg lettuce
1 pint cherry tomatoes, washed, dried and halved or quartered
1 cup good mayo
1 cup chopped scallions, whites and greens
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice
2 cloves garlic, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream

Begin by quartering the lettuce and removing the tough, inner core.  Set a quarter on each salad plate and distribute the tomatoes evenly.
In a food processor or blender, combine the mayo, scallions, basil, lemon juice and garlic and process until smooth.  Add the salt, pepper and sour cream and blend to combine.
Pour over the wedges and serve!


  1. Yay! I'm so glad you did green goddess dressing! I've always wanted to try it... AND I've always wondered what was in it! I love the colors of red and green in your photos! Thanks for sharing!

  2. I love LOVE this recipe for it and oh so simple - enjoy!!


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