Basil Green Goddess Dressing

I have so many greek olives, romaine, iceberg, fresh mozzarella, and feta that this can't happen right now but it sure sounds good. I'm going to plant some lettuce seeds inside today and pray for cooler weather so I can set them out when they are ready.

BIBB LETTUCE WITH BASIL GREEN GODDESS DRESSING
Serves: 6

from Barefoot Contessa at Home by Ina Garten. Copyright 2006. P. 70

1 c. good quality mayonnaise
1 c. chopped scallions, white and green parts
1 c. chopped fresh basil leaves
¼ c. freshly squeezed lemon juice (2 lemons) ** see note **
2 t. anchovy paste **see note **
2 t. kosher salt (less if you’re using table salt)
1 t. freshly ground black pepper
1 c. sour cream
3 heads bibb lettuce
2 to 3 tomatoes

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 serving immediately, refrigerate the dressing until ready to serve.

Cut each head of lettuce in to quarters, remove some of the cores, and arrange on six salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

**NOTES**

I cut back on the lemon juice a little bit. I would recommend adding it bit by bit and tasting along the way. You can always add more, but you can’t take it away once it’s in there! Same with salt! And regarding anchovy paste; 1). don’t leave it out, and 2). you can find this by/near the canned tuna – usually on one of the top shelves.