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Green Goddess Salad




Source of Recipe


© recipe copyright rjgainey


List of Ingredients




3/4 cup Mayonnaise
4 cups lightly packed (1/4 lb.) baby spinach leaves, rinsed and drained
3/4 cup lightly packed Italian parsley, rinsed and drained
1/2 cup lightly packed fresh tarragon leaves
2 tablespoons lemon juice
1 tablespoon chopped shallot
anchovies (from a 2-oz. can), drained

2 heads Romaine lettuce (about 1 lb.), rinsed and drained
1 head radicchio (about 1/2 lb.), rinsed and drained
1 jar marinated artichoke hearts, drained
1 pound shelled cooked tiny shrimp, rinsed and drained
1-1/4 cups cherry or pear-shaped tomatoes, rinsed, stemmed, and halved if
larger than 1 inch
Fresh rosemary sprigs
Paper-thin red onion rings



Recipe



In a food processor or blender, combine mayonnaise, spinach, parsley,
tarragon leaves, lemon juice, shallot, and anchovies. Whirl until very
smooth. Pour into a small bowl and chill until serving time.

Remove and discard outer leaves on lettuce and radicchio. Cut lettuce
lengthwise through core into 4 equal sections. Do the same to radicchio;
remove and discard tough core from radicchio wedges.

Arrange one lettuce wedge and one radicchio wedge on each dinner plate. Mix
shrimp with artichokes, Mound shrimp and artichokes, letting shrimp spill
over edges. Arrange tomatoes alongside.

Spoon about half the dressing over salads. Garnish with rosemary sprigs and
red onion slices. Offer remaining dressing to add to taste.