Romaine salad with shrimp and Green Goddess dressing

Time 20 minutes
Yields Serves 6
Romaine salad with shrimp and Green Goddess dressing
(Kirk McKoy / Los Angeles Times)

Green Goddess dressing


In a food processor or blender, puree the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste. Stir the mixture into the mayonnaise. Refrigerate tightly covered. This will make just over 1 1/2 cups dressing, more than enough for the salad.

Salad assembly


Pull away any tough or faded outer leaves from the romaine, then separate the heads into individual leaves and combine in a mixing bowl.


Place the shrimp in another small mixing bowl with the watercress leaves and add just enough Green Goddess dressing to lightly coat, about 2 tablespoons.


Spoon about one-half cup of the remaining Green Goddess dressing over the romaine and toss, adding more dressing 1 tablespoon at a time as needed to lightly coat the leaves.


Arrange the romaine on 6 chilled salad plates, then arrange the shrimp and watercress on top and serve immediately.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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