Crispy Romaine Salad with Green Goddess Dressing
Makes 10 servings
I had been craving this dressing for weeks, and just as I seemed to put my finger on what fresh herbs I would need to incorporate,Orangette answered my call by way of her monthly editorial in Bon Appetit magazine. Though I did not follow her recipe in full—mainly leaving out anchovies and some of the additional herbs I didn’t have on hand for the pasta—I wouldn’t have identified the creaminess in most of my favorite green goddess dressings as coming from actual avocado. Now I am convinced that avocado indeed makes the world go round. Read the original post here.
20 oz romaine lettuce (6 hearts, or two pre-washed bags)
½ medium avocado
3 tbsp white wine vinegar
1 garlic clove
1/2 lemon, juiced
1 tbsp mayonnaise
2 tbsp parsley, chopped
2 tbsp basil, chopped
2-3 scallions, chopped
½ - ¾ cup olive oil
½ tsp salt (to taste)
Combine all ingredients in a food processor and pulse to combine. Stream in the olive oil gradually and blend until the mixture becomes light and frothy. Taste for seasoning. Toss with the crispy romaine and serve as a light accent to the baked pasta dishes.
