When you can find large bunches of fresh basil in the market, this dressing is so worth making. Just this dressing on a wedge of lettuce is delicious. Adding shrimp and avocado cubes is even better!! It is also a great dip for large shrimp or prawns or a vegetable tray.
Do not be tempted to leave out the anchovy paste. I reduced the amount from the original so it is subtle but contributes to the overall flavour. Even people who think they don’t like anchovy (I was one of them) will love this dressing. Just hide the anchovy paste tube in the back of drawer in the fridge to avoid any questions.
To keep a bunch of basil – and most other fresh green herbs – fresh, simply place in water, cover loosely with a plastic bag to create a greenhouse effect and place in the refrigerator. I usually put a plate underneath to catch any drips or condensation.
Basil Green Goddess Salad Dressing
1 cup real mayonnaise
1 cup chopped green onions – white and green parts
1 ½ cups roughly chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (1 large lemon) – start with less if you like and taste
1 – 2 teaspoons chopped garlic (2 cloves)
1 teaspoon anchovy paste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup thick sour cream
Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.
Note: I served this dressing with butter lettuce, avocado, and shrimp – yum!!
It is also delicious with extra sour cream stirred in and used as a dip for large shrimp.
Adapted from: Barefoot Contessa at Home