Best 4 Hearts Of Romaine Green Goddess Dressing Recipes
Indulge in a culinary symphony of flavors with Hearts of Romaine Green Goddess Dressing, a delightful dish that tantalizes your taste buds with its vibrant colors and refreshing taste. This light and crisp salad features crisp romaine lettuce hearts, enveloped in a luscious green goddess dressing, a creamy and tangy sauce made from fresh herbs, avocado, and sour cream. The dressing is a symphony of flavors, blending the zesty brightness of lemon juice, the tang of capers, the subtle pungency of shallots, and the aromatic warmth of tarragon. It's a perfect balance of richness and acidity, coating each leaf of romaine lettuce in a velvety embrace.
The recipe also includes a variation of the green goddess dressing, crafted with Greek yogurt instead of sour cream for a lighter, tangier twist. This version offers a delightful balance of creamy texture and zesty flavor, making it a healthier alternative without compromising on taste.
As a bonus, the article also features a recipe for a refreshing cucumber salad, a delightful accompaniment to the Hearts of Romaine salad. With its cool, crisp texture and subtly sweet flavor, the cucumber salad provides a refreshing contrast to the richness of the green goddess dressing. The recipe offers a simple yet flavorful dressing made from rice vinegar, honey, and sesame oil, enhancing the natural sweetness of the cucumbers.
Together, these recipes create a delightful meal that is both visually appealing and bursting with flavor. The Hearts of Romaine Green Goddess Dressing is a versatile dish, perfect for a light lunch, a vibrant side dish, or even as a flavorful topping for grilled chicken or fish. The cucumber salad adds a refreshing touch, making this meal a perfect choice for any occasion.
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
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.
Tips:
- Choose fresh and crisp romaine lettuce: The heart of romaine is the most tender and flavorful part of the lettuce, so it's important to select heads that are fresh and crisp.
- Make sure the avocado is ripe: A ripe avocado will be slightly soft when you gently press on it. If the avocado is too hard, it won't be as creamy and flavorful in the dressing.
- Use a good quality olive oil: The olive oil is a key ingredient in the dressing, so it's important to use a good quality extra virgin olive oil.
- Don't overdress the salad: A little bit of dressing goes a long way, so be careful not to overdo it. You can always add more dressing if needed, but it's hard to take it away.
- Serve the salad immediately: The dressing will start to wilt the lettuce if it sits for too long, so it's best to serve the salad immediately after it's dressed.
Conclusion:
Hearts of romaine salad with green goddess dressing is a delicious and refreshing salad that's perfect for a light lunch or dinner. The creamy, tangy dressing is made with avocado, sour cream, mayonnaise, and fresh herbs, and it pairs perfectly with the crisp romaine lettuce. This salad is also a good source of vitamins and minerals, including vitamin C, vitamin K, and folate. So next time you're looking for a healthy and satisfying salad, give this hearts of romaine salad with green goddess dressing a try.
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