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Author Notes: As you can see, this is a green goddess dressing, but it shares flavors, qualities and ingredients with a Caesar dressing. While the romaine lettuce adds to its caesarlike ambiance, I like best to serve this dressing with old-fashioned wedges of iceberg lettuce. (I also use this combination thickened into a dip or spread, and some day soon will adapt it to a soup.) I was inspired by two green goddess recipes - one by Molly Wizenberg and one by Lynn Rosetto Kasper - although my proportions and finishing touches are not like either of theirs. —friendlyoaks
- 2 heads of romaine lettuce, washed, chilled and crisp
- 2 ripe avocados, divided, peeled and chunked
- 2 tablespoons white wine vinegar
- 2 teaspoons lemon and/or lime juice
- 1/2 cup mayonnaise
- 1 teaspoon anchovy paste or 1 chopped oil-packed anchovy
- 2 tablespoons parsley leaves
- 2 tablespoons tarragon, coarsely chopped
- 2 tablespoons other herbs of choice (basil, thyme, oregano, cilantro?)
- 1 small shallot, chopped
- 1 clove garlic, crushed and chopped
- 1/2 cup good-quality olive oil
- 1 tablespoon chives, coarsely chopped
- 1 cucumber, peel and seeds removed, thinly sliced
- 4 ounces smoked whitefish, trout or salmon, cut into bite-size pieces
- Coarsely ground black pepper
- Tear the romaine into manageable pieces and divide among eight salad plates. Set aside
- In a processor, blend ONE avocado with vinegar, citrus juices, mayonnaise, anchovy, parsley, tarragon, the selected other herbs, and the garlic until smooth. Then add the garlic and blend again.
- Slowly add the olive oil while processing. As soon as it is blended in, stop.
- Add the SECOND avocado and the chives and barely process to make a chunky dressing.
- Divide the dressing among the salad, spooning it over the romaine. Garnish each slad with cucumber slices and smoked fish. Sprinkle with coarsely ground black pepper.
- This recipe was entered in the contest for Your Best Caesar Salad