HOTEL DEL CORONADO GOURMET GREEN GODDESS SALAD WITH FRESH HERBS
A delicious, elegant and healthy salad for two-- truly fit for a Goddess! Slightly adapted recipe, courtesy Executive Chef James Footit- of the spectacular world-famous Hotel del Coronado in San Diego, California. http://www.hoteldel.com/
Provided by BecR2400
Categories Salad Dressings
Time 12m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Prepare dressing with chopped shallots, Dijon, pepper and white balsamic vinegar- slowly whip in oil. Blend with fresh avocado, watercress and tarragon.
- Serve dressing over salad consisting of butter lettuce, vine ripened tomatoes and watercress, top with 6 each mussels or scallops sauteed with 1 tablespoon oil and stirred together with 1 cup tomatoes and 1/2 cup white wine.
- Garnish with fresh basil chiffonade.
Nutrition Facts : Calories 789, Fat 71, SaturatedFat 10, Cholesterol 26.9, Sodium 378.8, Carbohydrate 17, Fiber 5.7, Sugar 3.6, Protein 15.2
GREEN GODDESS PASTA SALAD
Cheese-filled tortellini serve as a soft, plush base for this comforting pasta salad, which is studded with sweet sugar-snap peas and sliced fennel. The herb-flecked green goddess dressing is creamy and rich, with a tartly pungent edge from garlic and lemon juice. Like all pasta salads, this benefits from being made a few hours ahead, so the pasta can absorb most flavor from the dressing. But don't add the vegetables until just before serving so they maintain their crunch.
Provided by Melissa Clark
Categories pastas, salads and dressings, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a pot of heavily salted water, cook the tortellini according to the package directions.
- Make the dressing: While the water comes to a boil, chop enough of the fennel fronds to equal 1/4 cup. Put the fronds in a blender. Thinly slice enough of the fennel bulb for 3/4 cup, and set it aside. (Reserve any remaining fennel for another use.)
- Add sour cream, basil, chives, parsley, garlic, 1 scallion, lemon juice, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper to the blender with the fronds and purée until smooth. With the blender running, slowly drizzle in olive oil. Taste and add more salt or lemon juice, or both, if needed.
- As soon as the tortellini is done, drain it well and put it in a large mixing bowl. Immediately, while it's still hot, toss in enough of the dressing to coat. Let pasta cool in the dressing, at least 20 minutes and up to 4 hours.
- Thinly slice remaining 2 scallions and add to bowl with tortellini. Toss in sliced fennel and sugar-snap peas. Drizzle with more dressing, tossing if needed.
- To serve, transfer to a serving bowl, gently toss in arugula, drizzle with more olive oil and grind more fresh pepper over.
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