4 (4)

Fish and Shellfish, Healthy Eating, Salads

Romaine salad with shrimp and Green Goddess dressing

Romaine salad with shrimp and Green Goddess dressing
Kirk McKoy / Los Angeles Times

A lot of times when food writers praise an old-fashioned ingredient such as romaine lettuce, they do it with a nod and a wink and more than a hint of condescension, like fashion critics chortling when a Parisian couture house ... Read more

Total time: 20 minutes | Serves 6

Green Goddess dressing

  • 4 anchovy fillets, chopped
  • 2 green onions, green parts only, finely chopped
  • 1 1/2 tablespoons chopped parsley
  • 2 tablespoons chopped tarragon
  • 2 tablespoons tarragon vinegar
  • 2 tablespoons minced chives
  • 1 1/2 cups mayonnaise

Step 1In 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

  • 3 (6-ounce) hearts of romaine
  • 1/2 pound cooked, peeled and deveined medium shrimp
  • 3 tablespoons watercress leaves
  • Green Goddess dressing

Step 1Pull away any tough or faded outer leaves from the romaine, then separate the heads into individual leaves and combine in a mixing bowl.

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

Step 3Spoon 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.

Step 4Arrange the romaine on 6 chilled salad plates, then arrange the shrimp and watercress on top and serve immediately.


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