Watercress Salad With Green Goddess Dressing Recipes

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GREEN GODDESS WEDGE SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 24



Green Goddess Wedge Salad image

Steps:

  • Make the dressing: Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, scallions and sugar in a blender or food processor.
  • Add the lemon juice, vinegar, mustard, Worcestershire sauce, mayonnaise and avocado and puree until pale green and very smooth; if too thick, thin with water 1 teaspoon at a time. Season with salt and pepper as needed.
  • Make the salad: Cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, turning, about 5 minutes. Drain on a paper towel-lined plate, then crumble.
  • Arrange the iceberg lettuce wedges on a platter and season with salt and pepper. Spoon some dressing over the lettuce. Top with the diced avocado, bacon, chervil, chives and scallions.

1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh chervil (or more parsley)
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
2 anchovy fillets
1 small clove garlic
2 scallions, chopped
Pinch of sugar
2 tablespoons fresh lemon juice
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
2/3 cup mayonnaise
1/2 ripe avocado
Kosher salt and freshly ground pepper
3 strips thick-cut bacon
1 1/2 heads iceberg lettuce, cut into 6 wedges
Kosher salt and freshly ground pepper
1/2 ripe avocado, diced
1/4 cup small chervil sprigs
2 tablespoons finely chopped chives
1 scallion very thinly sliced

GREEN GODDESS ORZO SALAD

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 22



Green Goddess Orzo Salad image

Steps:

  • Make the dressing: Combine the watercress, parsley, dill, tarragon, chives, capers, lemon zest garlic, shallot and sugar in a blender or food processor.
  • Add the lemon juice, vinegar, mustard, mayonnaise and sour cream and puree until pale green and very smooth. Season with salt and pepper as needed.
  • Make the salad: Combine the orzo, peas, artichoke hearts, asparagus and snap peas in a bowl; toss with 1 cup of the dressing. Season with pepper. Refrigerate to let the orzo absorb some of the dressing, 20 to 30 minutes. Toss with more dressing as needed, about 2 tablespoons at a time, then toss with the dill; store any remaining dressing, covered, in the refrigerator for 3 to 5 days. Season with salt and pepper.

1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh dill
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh juice
1 small clove garlic
1/2 small shallot
Pinch of sugar
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
3/4 cup mayonnaise
1/4 cup sour cream
Kosher salt and freshly ground pepper
8 ounces cooked orzo
3/4 cup cooked frozen peas
6 ounces marinated artichoke hearts, preferably grilled, drained and chopped (from a 14.5-ounce jar)
1/2 bunch asparagus (about 8 ounces), trimmed and thinly sliced on the diagonal
1 1/2 cups sugar snap peas (about 6 ounces), strings removed and thinly sliced on the diagonal
Freshly ground pepper
1/4 cup roughly torn fresh dill

GREEN GODDESS DRESSING

Green goddess has been around for about a hundred years, but it's arguably more popular now than it has ever been: Restaurants are drizzling the dressing on anything and everything, and Trader Joe's fans love it so much, the grocery chain now sells a seasoning mix, dip and even a green goddess - flavored gouda. TikTokers have had their way with green goddess too: The founder of Baked by Melissa, Melissa Ben-Ishay, posted a green goddess chopped salad that has racked up 21 million views and counting. These days, the name green goddess can apply to any variety of herby salad dressing, but the original recipe - invented at San Francisco's Palace Hotel in 1923 - included chives, anchovies, scallions and parsley. Here's our take on the dressing.

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield about 1 1/2 cups of dressing

Number Of Ingredients 16



Green Goddess Dressing image

Steps:

  • Combine the watercress, parsley, chervil, tarragon, chives, capers, anchovies, garlic, shallot and sugar in a blender or food processor.
  • Add the lemon juice, vinegar, mustard, Worcestershire sauce and mayonnaise and puree until pale green and very smooth. Season with salt and pepper as needed.

1 1/4 cups packed fresh watercress (or baby spinach)
3/4 cup packed fresh parsley
1/4 cup roughly chopped fresh chervil (or more parsley)
1/4 cup roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh chives
2 teaspoons capers
2 anchovy fillets
1 small clove garlic
1/2 small shallot
Pinch of sugar
2 tablespoons fresh lemon juice
4 teaspoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 cup mayonnaise
Kosher salt and freshly ground pepper

WATERCRESS SALAD WITH GREEN GODDESS DRESSING

Can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 11



Watercress Salad with Green Goddess Dressing image

Steps:

  • In a bowl whisk together mayonnaise, yogurt, anchovy paste, vinegar, scallion, herbs, and salt and pepper to taste.
  • Divide watercress, cucumber, and tomatoes between 2 plates and spoon dressing over salads.

2 tablespoons mayonnaise
1 tablespoon plain yogurt
1 teaspoon anchovy paste, or to taste
1 1/2 teaspoons white-wine vinegar, or to taste
1 small scallion, minced
2 teaspoons minced fresh tarragon leaves
1 tablespoon minced fresh chives
1 tablespoon minced fresh parsley leaves
1 bunch watercress, coarse stems discarded, rinsed, and spun dry
1/2 cucumber, peeled, seeded, and chopped
1 cup vine-ripened cherry tomatoes, halved if large

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