Springtime is the right time for fresh Bibb Salad with Green Goddess Dressing

Adriene Rathbun
·2 min read

Springtime is a fresh new season to celebrate. The beautiful pear trees are blooming, as are the tulips and daffodils, and warmer days are mostly here. Along with a new season comes different foods that are in season and lighter fare to enjoy. Away with my roasting pan – I can tuck that into the basement until fall — and hello to the grill.

Outdoor cooking also means way less time in the kitchen and the arrival of all the fabulous, fun salads. This week’s recipe is for Bibb Salad with Green Goddess Dressing, from the one and only Ina Garten. Her recipes are all incredible: They’re easy, delicious, and they never fail.

Plus, the dressing on this salad is spring perfection: Iemony with basil, garlic, scallions and a bit of anchovy, and it’s creamy but somehow light. Usually when I make the dressing, I double the recipe so there are leftovers for salad, and the dressing also makes a perfect dip for crudité.

I’d pair this salad with a grilled pork chop, grilled chicken or whatever you feel like popping on the grill. Do note that with such a delicate lettuce as bibb, you’ll want to dress the salad right before you serve it. Also a quick note: I use actual anchovies in a jar instead of anchovy paste. Otherwise, I follow the recipe.

Wishing you a happy spring – a time when we can finally gather outside again and enjoy nature with an al fresco meal.

Bibb Salad with Green Goddess Dressing

1 cup good mayonnaise

1 cup chopped scallions, white and green parts (6 to 7 scallions)

1 cup chopped fresh basil leaves

¼ cup freshly squeezed lemon juice (2 lemons)

2 teaspoons chopped garlic (2 cloves)

2 teaspoons anchovy paste

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup 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 using immediately, refrigerate the dressing until ready to serve.)

Cut each head of lettuce into 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.

Recipe by Ina Garten