The time for summer salads is fast approaching, so I think that this is the perfect day to share one of my favorite salad dressing recipes. Maybe you’ve heard of Green Goddess Dressing—that creamy, tangy, and basil-infused deliciousness that is perfect with almost any salad. Well, I’ve taken my favorite version of the recipe and changed it by adding cilantro and by replacing the anchovy paste with prepared horseradish. The result is very pleasing, to be sure.
|Copyright, Doug Kapustin Photography, 2013|
½ cup chopped green onion, including green parts
1 cup chopped fresh basil
1 cup chopped fresh cilantro
½ cup fresh squeezed lemon juice
4 tsp. chopped garlic
2 tsp. prepared horseradish
2 ½ tsp. kosher salt
2 tsp. fresh ground black pepper
1 ½ cup mayonnaise
1 ½ cups sour cream
In a food processor, blend green onion, basil, cilantro, lemon juice, garlic, horseradish, salt, and pepper until smooth. Add mayonnaise and blend again until smooth. Add sour cream and mix just until blended. Refrigerate until ready to serve.
½ crusty baguette (day-old bread is best)
Using bread knife, cut baguette into bite-sized cubes. Place bread cubes on sheet pan. Drizzle with olive oil and toss bread to thoroughly coat. Sprinkle generously with Italian seasoning, salt, and pepper and toss again to coat.