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Bibb Salad with Basil Green Goddess Dressing Recipe

Bibb Salad with Basil Green Goddess Dressing

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Average Rating:

Total Reviews: 138

Showing 81-90 of 138

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  • on June 06, 2009

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    I love Ina's recipes and I loved this one. I didn't have the anchovy paste so I left that out and I put in less salt as everyone said it is really salty. I used maybe 3/4-1 tsp and it tastes great. Would definitely make it again.

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  • on May 12, 2009

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    I made this salad for Mother's Day and my family truly enjoyed it! I did alter it a little bit though. I don't eat fish, so I had to eliminate Anchovies and I didn't have basil so I used fresh parsley! It turned out fabulous! It is so yummy, I actually prefer it over Ranch dressing!

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  • on May 10, 2009

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    Was a huge hit, and I will make it over and over!!! Very Delicious! Thank you!

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  • on May 01, 2009

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    I made this dressing with light mayo and light sour cream... it still tasted yummy. so good on everything. I can even use this for a veggie dip.

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  • on April 11, 2009

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    I served this for dinner guests last night and what a knockout! Even my husband who is not a big salad fan was pleased. What a wonderful combination of flavors, and what a great way to use all that summer garden basil! This will be my summer salad dressing of choice! I didn't have anchovy paste per say, so I finely minced 1 anchovy filet and skipped the salt altogether (per the suggestion of other reviewers. This was outstanding, in fact, I'm eating a salad with the dressing right now! I served it with butter lettuce, thinly sliced red onion and cherry tomatoes. Fabulous!

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  • on March 24, 2009

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    Although this is not true to the original Green Goddess dressing, which called for primarily tarragon, this dressing made Ina's way is absolutely fabulous!! Omit the salt and taste at the end. Add salt if needed at that time. Do NOT add the 2 tsp. called for in the recipe. Salt only to taste. The basil is nearly overpowering, so I have altered the recipe a bit by adding half fresh basil and 1/4 Italian flat leaf parsley and 1/4 tarragon. This recipe makes about 3 cups of dressing, so unless you are really serving a crowd, cut it in half. You will have enough for salads for 4-6, plus some left over for dipping with crudites. I have not found anyone who does not like this dressing.

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  • on February 17, 2009

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    I made this dressing for a dinner party last night and it was the hit of the show. I had read other reviews and did only use half of the anchovy paste and salt. After I tasted it, I did go back and add more anchovy past and it had a richer flavor. I let it rest in the refridgerator for 3 or 4 hours before I served. I think that helped. When I first tasted it right after I made it the basil was pretty strong, but after resting it mellowed out and was wonderful. One reviewer suggested using light mayonnaise and light sour cream, which I did and I don't think the consistency suffered at all. It tasted very sinful! Good job Ina!

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  • on December 27, 2008

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    I made this for Christmas Dinner with Ina Garten's Tarragon Beef Stroganoff...it was a delicious combination. My only recommendation would be to not use as much salt. I think the Anchovy Paste adds enough salt. Next time I'd blend the dressing w/o the salt and add gradually to my taste. There was plenty of dressing leftover and you can use it on so much & as a dip!

    Definitely a great dressing! Thanks Ina!

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  • on December 16, 2008

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    This was the best homemade dressing ever! And I even used lowfat mayo and lowfat sour cream. The flavors were still perfect. My husband gobbled it up also! Will definitely be making again.

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  • on October 22, 2008

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    I've been looking for the perfect dressing...finally I have found it!
    I used only 1/4 tsp of salt, and cilantro instead of basil. It is so delicious and creamy! Thanks Ina!!

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