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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

1

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

1

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

2

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.

3

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.

4

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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