Basil Green Goddess Dressing
It's officially summer, and the season of bounty throughout the Hudson Valley has arrived! I eagerly await this time of year when local, fresh produce is available from an increasing number of outlets: CSA's (community supported agriculture), farm stands and even our regular grocers, who to my surprise and delight offer some locally sourced fruits and vegetables. Now begins the challenge of cooking what the farmers grow, rather than seeking out the ingredients I feel like eating.
To keep me on my culinary toes, I commit to a weekly delivery of farm fresh, local produce from Mike's Organic Delivery. From early June until to mid-November, I receive the best looking basket of organically grown vegetables and fruits that one can imagine, delivered right to my door, every Tuesday. Not only do they look good, they taste amazing and I know they have retained the maximum amount of nutrition. On Monday evenings I receive an email that details what I'll be receiving, along with storage tips and recipe suggestions. My brain explodes, excuse the July 4th pun, like fireworks, with ideas about how to prepare these delectable treats.
One of the most outstanding products that I've enjoyed thus far is the lettuce. Yes, the lettuce! There are endless varieties. The taste of fresh picked lettuce is different than store bought lettuce. It is, well, very lettucy, and I mean that in the best of all possible interpretations: tender, crisp, delicate and above all, seriously tasty! The colors and shapes of these lettuce leaves are so gorgeous that I have the impulse to paint a picture of them, rather than eat them!
For the lovely lettuces that arrived this week, I didn't want to dress them in an overly assertive, acidic dressing that would drown out the mildly flavorful lettuce. (That's a good strategy for a tasteless and nutrition-less iceberg wedge.) Instead, I was craving a creamy, flavorful dressing that would complement the greens, and I remembered how much I liked the Bibb Salad with Basil Green Goddess Dressing from Ina Garten's Barefoot Contessa at Home. This salad was a staple on my entertaining brunch menu for many years, along side of scrambled eggs, toasted brioche and raspberry preserves. The original recipe relies on a combination of mayonnaise and sour cream, but I wanted to give the base an update with health in mind. With just a little bit of tinkering, I swapped out the mayo & cream, replacing them with yogurt, avocado, olive oil and water.
What makes the recipe so tasty? Fresh, herbaceous basil and scallions combined with the zippy garlic, anchovy paste and lemon juice. This dressing has what I call the "YUM" factor. It's not only a great choice for tender salad greens, but also makes a lovely dip for crudités.
LETTUCE – The absolutely best way to preserve the freshness and extend the shelf life of lettuce is to do the following: wash, dry, wrap in a damp paper towel and place in a Ziploc bag which is left slightly open! Store in the crisper bin of the fridge for up to a week. Do this for any leafy green.
SCALLIONS – Same as lettuce. You will get a solid week from your scallions this way. If you leave them loose in the fridge, they will start to wilt within 2-3 days.
BASIL – Generally does not like the cold temperatures! It turns black and wilts at an astonishing rate. Hands down the best way to store basil in to put the bunch in a glass or jar filled with water, just like flowers. Cover with a plastic bag and keep it on the counter. Basil kept that way will stay vibrant and green for up to a week. I've also had some moderate success storing it like lettuce, wrapped in damp paper towels, placed in a bag (left open) and kept in the fridge.
AVOCADO – Leave on the counter until ripe, and then once ready to eat, you can store in the fridge for an additional 2-3 days. If you have ½ an avocado left over, squeeze some lime or lemon juice on it to slow the browning, and cover tightly with plastic wrap.
And finally, there is one single preparation that makes cooking 'farm to table' more attainable for every cook: a well stocked pantry! Garlic, anchovy paste, lemons, olive oil, kosher salt and freshly ground pepper are basic items that you should always have in your kitchen.
Parting words from my kitchen to yours: learn, practice, taste and enjoy. For questions about this recipe, contact me at jenrossano@verizon.net.
Basil Green Goddess Dressing
Ingredients:
½ cup diced avocado (½ of an avocado)
½ cup chopped scallions, light and dark green parts
½ cup chopped fresh basil leaves
½ cup Greek yogurt (regular or 2%)
2 TB olive oil
2 TB lemon juice (plus more as needed)
¼ cup water (plus more as needed)
1 tsp chopped garlic
½ tsp anchovy paste
½ tsp kosher salt
¼ tsp freshly ground pepper
Directions:
Place all of the ingredients in a blender and mix until smooth. Add more water or lemon juice to thin out to desired consistency. Taste and adjust seasonings to your liking, adding more salt, pepper or lemon juice, if needed. Refrigerate until ready to use. Can be stored for 2-3 days.
Makes approximately 1 ½ cups.
Serving Suggestions- keep it green!
1. Make a simple salad with fresh lettuces, cucumbers and tomatoes.
2. Serve as a dip for cut up cucumber, celery and fresh sugar snap peas.