We have gone sort of gaga for blue cheese dressing ever since I learned how simple it was to make (I blame Hopworks in Portland for first really converting me to the idea, with their big delicious chunks of Rogue Blue). Last night’s dinner was our third meal using the steak from our anniversary (the second and fourth were sandwiches) – we just sliced the steak super thin and piled it on top of butter lettuce tossed with a buttermilk-white wine vinegar-stinky gorgonzola dressing. This time I got the quantity exactly right, and we heaped the salad into really big bowls and ate in front of the television. Perfect.
For the last two weeks I’ve had the latest issue of Food & Wine sitting on my kitchen table. It’s not that I haven’t read it – I have – but I don’t allow myself to keep the back issues and so I hate to recycle it until I’m absolutely done with it. I keep going back through it to make sure there isn’t one more recipe to cut out or one more restaurant review to make a note of. As a result, I’ve been staring constantly at a large front-cover photo of chicken salad with Green Goddess dressing. With predictable results.
I have actually never made Green Goddess dressing. I mean, ever. So this was sort of a duh moment for me, as I realized that I had fresh herbs all over the place, garlic and anchovies ready to hand, and a tub of sour cream in the fridge left over from our Monday night enchiladas. There was no reason at all not to make this. And I had the perfect vehicle for the dressing: a large bag of perfect, slender green beans from Blue Heron Farm. I cut the beans in half, blanched them in boiling salted water and drained them, then got to work on my dressing.