You know that infamous green bean casserole, the one with the crunchy onion topping? The one that graces (pardon the pun) every Thanksgiving table in the US? Where do the green beans come from? Why, of course, they grow in a can. Green Giant makes them. Isnâ€™t that what you believe?!?!?!
And salad dressing. First of all, did any of us even eat salad as a child growing up during the 60’s and maybe the 70’s? And if we did, didnâ€™t it consist of iceberg lettuce, that plebian of lettuces, the one that I choose today only if there are no other options at the grocery store? And if we ate salad, it was doused with salad dressing, either Kraft Catalina or Wishbone Italian, right?
The culinary experiences of a child growing up in the 60â€™s. I have come a long way since those days. We all have. I donâ€™t blame my mother, the queen of my childhood kitchen, may her memory be a blessing â€“ she was a product of the times. But Iâ€™m grateful to have moved on from those early life experiences with food and discovered that in fact salad dressing can be made from scratch and green beans grow in a garden.
Personally, I don’t think I’ve eaten that green bean casserole since flared bell bottom jeans first made their debut! Whether made with canned or fresh green beans, it isn’t on my list of must-have foods, Thanksgiving or not. I don’t mean to insult those of you who still crave that mushy sea of cream of mushroom soupy concoction of withered green beans and sort of recognizable onion crunchy thingies – there I go again, dissing the casserole. Sorry, I just can’t help it. No really, if you still want to eat it, because you love it or even for old time sake, I give you my blessing.
For those of you who donâ€™t make your own salad dressing but would like to, fear not. It is easily done with a few ingredients and once you begin making your own, you will never return to those bottled dressings, I promise. And for those who are already making dressing but are looking for something a little different, I offer you todayâ€™s recipe for Green Goddess Avocado Creamy Dressing.
I donâ€™t mean to tease you â€“ forgive me if it seems so. Itâ€™s just that I make my standard every night simple balsamic dressing without even thinking about measurements. Shitarei â€“ thatâ€™s transliterated Yiddish for a little bit of this and a little bit of that. At some point, I plan on measuring when I make it and then I will include the recipe. But for now, Iâ€™m skipping right to the next level. Itâ€™s a wee bit, only a wee bit more involved. But oh so worth it when the taste explodes in your mouth and you want to smear it on anything that is edible.
Green Goddess Avocado Creamy Dressing
1 ripe avocado
1 tablespoon lemon juice
Â½ cup plain yogurt
Â½ cup sour cream
1 clove garlic, minced
1/8 teaspoon sugar
Â½ teaspoon salt
1 tablespoon grated onion
Pinch of cayenne pepper
Mash the avocado. Add all the other ingredients. Blend well.
I threw everything in a small food processor and that took very good care of blending the ingredients. It was meant for our salad, but ended up being used as a topping for our baked potatoes as well. The next time I make it I will add cilantro, as I think it would be a great addition to the basic dressing recipe.