Romaine salad with shrimp and Green Goddess dressing

  (Kirk McKoy / Los Angeles Times)

 

Romaine salad with shrimp and Green Goddess dressing



Total time: 20 minutes

Servings: 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

In a food processor or blender, purée 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

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.

Each serving: 187 calories; 10 grams protein; 4 grams carbohydrates; 2 grams fiber; 15 grams fat; 2 grams saturated fat; 85 mg. cholesterol; 1 gram sugar; 229 mg. sodium.