GRILLED ROMAINE WITH SHRIMP AND GREEN GODDESS DRESSING
Provided by Stuart O'Keeffe
Time 20m
Yield 2 servings
Number Of Ingredients 18
Steps:
- For the dressing: Add the parsley, spinach, chives, tarragon, garlic, mayonnaise, canola oil, lime juice and vinegar to a blender. Blend until it resembles an emulsified dressing consistency. If it's too thick add a splash of water to loosen it up.
- For the romaine hearts: Preheat a grill or grill pan to a medium heat. Whisk to combine the olive oil, lemon juice, salt and pepper in a small bowl; rub on the romaine leaves using your hands. Grill the romaine until nice and charred, 1 to 2 minutes per side.
- For the shrimp: Pat the shrimp dry and toss with some canola oil in a bowl. Grill for 2 minutes on each side.
- For the salad: Place the romaine halves on each plate, divide the shrimp on top, sprinkle with the croutons and drizzle with the dressing. Top with Parmesan.
GREEN GODDESS DRESSING
Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although I've made the anchovies optional, I recommend them because they add depth to the flavor. If salt is an issue for you, leave them out.
Provided by Martha Rose Shulman
Categories easy, quick, condiments
Time 15m
Yield Makes a little more than 1 1/2 cups
Number Of Ingredients 12
Steps:
- In a blender, combine the parsley, watercress or spinach, tarragon, chives, garlic, anchovies, lemon juice, vinegar and canola or grapeseed oil. Blend until smooth, about two minutes. Add the mayonnaise, and blend again until smooth. Season to taste with salt and pepper.
ROMAINE HEARTS WITH GREEK DRESSING
Steps:
- Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
- In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve.
Nutrition Facts : Calories 123 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams
HEARTS OF ROMAINE & GREEN GODDESS DRESSING
Steps:
- Remove the outer dark leaves from the romaine lettuce, or any damaged outer leaves from the Little Gems. Cut off the stem ends and separate the leaves. Wash the leaves thoroughly and spin-dry in batches. Roll them up in a clean dish towel and refrigerate until ready to serve.
- Peel and finely dice the shallot and garlic, and in a medium bowl, macerate in the white wine vinegar and lemon juice. Rinse, bone, and finely chop the anchovies and add to the bowl. Add the avocado flesh and mash the mixture with a fork. Whisking with the fork, gradually incorporate the olive oil and cream, as if making a thin mayonnaise. Stir in the parsley, tarragon, cilantro, and basil, and add a few grinds of black pepper and a pinch of salt. Taste and add more salt or vinegar if needed.
- Arrange the lettuce in a large bowl, on a platter, or on individual plates, and pour the dressing over the leaves. Sprinkle with the chives and serve.
GREEN GODDESS DRESSING
This creamy and tart dressing is packed with fresh green herbs. Serve it over your favorite salad greens, as dip for veggies or as a sandwich spread.
Provided by Food Network Kitchen
Categories condiment
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- Whisk together all the ingredients or puree them until smooth in a food processor. Serve the dressing over mixed greens and lettuce. Store unused dressing refrigerated in an airtight container.
GREEN GODDESS DRESSING
Provided by Ellie Krieger
Categories condiment
Time 12m
Yield 8 servings, about 1 cup, serving size: 2 tablespoons
Number Of Ingredients 7
Steps:
- Put all of the ingredients into a blender and blend until smooth. Any leftover dressing will keep well in the refrigerator for 2 to 3 days in an airtight container.
- Per Serving: Calories 30; Total Fat 2g (Sat Fat 0g, Mono Fat 1.3g, Poly Fat 0g); Protein 1g; Carb 2g; Fiber 1g; Cholesterol 0mg; Sodium 170mg
THE GREENEST GREEN SALAD
The cookbook author Jessica Battilana's advice to home cooks is simple: "If you're going to spend your energy somewhere, spend it somewhere that matters." Put her philosophy into practice and make this simple, satisfying salad. All the ingredients can be easily found at any grocery store, and the salad will come together quickly in the kitchen, though it looks and tastes like it requires much more effort and time to prepare. Perhaps most happily, even the most discerning critics - the 4-and-under crowd - will delight in its flavor and crunch and politely ask for seconds.
Provided by Samin Nosrat
Categories salads and dressings
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Line a large plate with paper towels. Set aside. Bring a medium saucepan of generously salted water to a boil over high heat. Add the snap peas, and cook until just tender, about 90 seconds. Use a strainer to remove the peas onto the prepared plate, and spread out in a single layer. Allow to cool and dry completely (the dressing won't stick to a wet snap pea). Cut each pea in half crosswise on the bias.
- In a large bowl, combine the snap peas, romaine, cucumbers and green onions. Mix well to combine. Add the avocado and about half the dressing. Mix gently with your hands until the salad is well coated with dressing, adding more if necessary. Taste, and adjust seasoning with salt and pepper. Serve cold, immediately. Cover and refrigerate remaining dressing for up to 1 week.
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