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
Ingredients
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2
heads of romaine lettuce, washed, chilled and crisp
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2
ripe avocados, divided, peeled and chunked
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2 tablespoons
white wine vinegar
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2 teaspoons
lemon and/or lime juice
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1/2 cup
mayonnaise
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1 teaspoon
anchovy paste or 1 chopped oil-packed anchovy
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2 tablespoons
parsley leaves
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2 tablespoons
tarragon, coarsely chopped
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2 tablespoons
other herbs of choice (basil, thyme, oregano, cilantro?)
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1
small shallot, chopped
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1
clove garlic, crushed and chopped
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1/2 cup
good-quality olive oil
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1 tablespoon
chives, coarsely chopped
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1
cucumber, peel and seeds removed, thinly sliced
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4 ounces
smoked whitefish, trout or salmon, cut into bite-size pieces
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Coarsely ground black pepper
Directions
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Tear the romaine into manageable pieces and divide among eight salad plates. Set aside
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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.
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Slowly add the olive oil while processing. As soon as it is blended in, stop.
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Add the SECOND avocado and the chives and barely process to make a chunky dressing.
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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.
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