The Green Goddess dressing is also terrific on salad or as a dip for crudités. It will keep for up to a week in the refrigerator stored in a jar or airtight container.

　　

Ingredients

serves 4¿6

　　

Green Goddess Dressing

1/2 cup sour cream

　　1/2 cup mayonnaise

　　Juice of 1 lemon

　　2 garlic cloves, coarsely chopped

　　3 anchovy fillets

　　1 cup coarsely chopped fresh flat-leaf parsley

　　2 tablespoons chopped fresh tarragon

　　2 tablespoons chopped fresh chives

　　Sea salt and freshly ground black pepper

　　1 recipe Basic Crepe Batter (page 104)

　　10 ounces goat cheese, at room temperature

　　Extra-virgin olive oil

　　

B.L.T. Salad

10 bacon slices

　　10 plum tomatoes, sliced in 1/4-inch circles

　　1/2 pound mixed greens

　　Sea salt and freshly ground black pepper

　　

Step 1

Puree the dressing ingredients in a blender until creamy and light green. Cover and refrigerate.

　　

Step 2

Make the crepes as indicated in the basic recipe. Preheat the oven to 400°F. Mash half the goat cheese in a bowl to soften. Drizzle a cookie sheet with a little oil and lay 2 crepes side by side on the pan. Smear the crepes with a thin even layer of the goat cheese. Bake for 10 to 12 minutes, until crisp like a thin pizza.

　　

Step 3

While the crepes bake, fry the bacon over medium-low heat until crisp on both sides. Put the bacon on a plate lined with paper towels to drain. Tear the bacon into big pieces and put them in a bowl; add the tomatoes and greens. Season with salt and pepper and give everything a toss. Drizzle the salad with 1/4 cup of the Green Goddess dressing. Put a handful of salad in the center of each crepe. Garnish with chunks of the remaining goat cheese and several turns of freshly ground black pepper.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter