Last Friday, I had dinner at Coppa with AOC where the special was this delicious heirloom tomato salad with green goddess dressing. The thought of mayo (gross) and sour cream (gross) as a dressing made me think that it was pretty, well, gross, but I tried it anyway and boy am I not sorry. The lemon juice makes the dressing refreshing and delicious, complimenting the tomatoes well. I also chose to put the dressing on the bottom of the plate, not tossing the tomatoes to coat, so that I could choose the proportions of it with each bite. Makes for a delicious side dish or even a light dinner. Yum Yum.
Basil Green Goddess Dressing (Adapted from Ina Garten):
- 1/2 cup mayo
- 1/2 cup chopped scallions and/or chives
- 1/2 cup fresh basil leaves
- juice of 1 lemon
- 1 clove chopped garlic
- 1 tsp anchovy paste
- 1/2 cup sour cream
- lots of salt & pepper
Place everything but the sour cream in a blender or food processor. Blend until smooth. Fold this into the sour cream. Refrigerate to firm up.
Using a spoon, dollop the mixture into the bottom of a bowl. Cut the heirlooms up in bite sized pieces and place on top. This would be great tossed with some arugala with toasted pine nuts on top. I topped with crispy prosciutto. Treat yo'self.