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
heads of romaine lettuce, washed, chilled and crisp
ripe avocados, divided, peeled and chunked
white wine vinegar
lemon and/or lime juice
anchovy paste or 1 chopped oil-packed anchovy
tarragon, coarsely chopped
other herbs of choice (basil, thyme, oregano, cilantro?)
small shallot, chopped
clove garlic, crushed and chopped
good-quality olive oil
chives, coarsely chopped
cucumber, peel and seeds removed, thinly sliced
smoked whitefish, trout or salmon, cut into bite-size pieces
Coarsely ground black pepper
In This Recipe
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.