Iceberg Wedge Salad with Green Goddess Ranch Dressing

This post is belated because I’m still recovering from my husband’s extravagant birthday feast. Recovering from preparing it… and from eating it (for many, many days!). 😉 I must say that it was well worth every minute AND every bite.

His special celebratory feast usually involves fried chicken with biscuits and gravy, macaroni and cheese, and his favorite Vanilla Bean Birthday Cheesecake for dessert. I have made Caesar salad as our “vegetable” in the past, but this year he requested a wedge salad. Yay! I love a change.

This recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used 4 tablespoons of buttermilk to adjust the consistency of the dressing. I also adapted the way the iceberg lettuce was sliced to modify the serving size and simplify the eating process. We all LOVED it!

For the Green Goddess Ranch Salad Dressing:

Yield: Makes 1 1/2 cups

  • 2 tablespoons minced fresh chives and/or scallions, plus more for garnish, optional
  • 2 teaspoons anchovy paste or 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup sour cream
  • 1 cup mayonnaise
  • 2 tablespoons mild vinegar, such as white-wine vinegar or tarragon vinegar
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, smashed and minced
  • buttermilk or milk (optional)
  1. In a large bowl or blender, whisk or blend all the ingredients except the buttermilk.
  2. Add just enough buttermilk to thin to the desired consistency, if needed. (I used 4 tablespoons.)
  3. Pour into a jar with a tight-fitting lid and refrigerate for a few hours to allow the flavors to combine. Shake well before using.

Note: Dressing will keep fresh in the refrigerator for up to 1 week.

To Complete the Salad:

Yield: 4 Servings

  • Green Goddess Ranch Dressing (recipe above)
  • 1 head iceberg lettuce, cut into thick slices or wedges
  • 4 slices bacon, cooked until crispy
  • English cucumber, cut into slices
  1. Prepare Green Goddess dressing and set aside.
  2. In a 9 x 13-inch pyrex baking dish, bake bacon at 350 degrees for 20 to 3o minutes, until crispy.
  3. Place 1 iceberg lettuce slice/wedge and 4 to 6 cucumber wedges on each plate.
  4. Pour some dressing over top with crumbled bacon and minced chives over each serving, as desired.

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Green Goddess Roasted Chicken

This is a wonderful late summer dish to make when loads of fresh herbs are readily available. The chicken soaks up the amazing flavor of the Green Goddess marinade which is flavored with basil, chives, garlic, lime, and anchovies. Fabulous! The extra dressing can be passed at the table to drizzle on the cooked chicken, over vegetables, or saved for later to use as a salad dressing. We did it all. 🙂

This recipe was adapted from the New York Times, contributed by Melissa Clark. I used boneless, skinless chicken thighs instead of a whole chicken with skin, and, as a result, reduced both the oven temperature and cooking time. We ate it with roasted CSA potatoes (roasted simultaneously- nice!), fresh corn, and Caesar salad on the side.

I’m bringing this delicious green chicken to share at Fiesta Friday #85, hosted by Jenny @ Dragonfly Home Recipes and Kaila @ GF Life 24/7. Enjoy!!

Yield: about 6 servings

  • 1 ½ cups buttermilk or plain yogurt
  • 1 cup packed basil leaves
  • ¼ cup packed chives
  • 2 large garlic cloves, peeled
  • 2 anchovy fillets
  • 1 scallion, white and green parts
  • finely grated zest and juice of 1 lime
  • 2 teaspoons coarse salt
  • 1 teaspoon black pepper
  • 4 pounds (about 15) boneless, skinless chicken thighs
  • 1 to 2 tablespoons extra-virgin olive oil, for drizzling
  1. In a blender or Vitamix, purée buttermilk, basil, chives, garlic, anchovies, scallion, lime zest and juice, salt and pepper until smooth.
  2. Put chicken halves in a bowl or large heavy-duty resealable plastic bag (I used a 2-gallon ziplock bag) and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight.
  3. Heat oven to 425 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a parchment-lined, rimmed baking sheet. (Discard the used marinade.)
  4. Pat chicken tops dry with paper towels and drizzle with oil.
  5. Roast until cooked through, about 20 minutes, or until an instant read thermometer reads an internal temperature is 165 F.
  6. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

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