Green Goddess Salad

From the blog For Love of the Table

2 large Romaine hearts, trimmed (about a pound, trimmed weight)

1 large (or 2 or 3 small) cucumber (about 1 lb.)

2 large avocados

5 to 6 radishes, trimmed and scrubbed

Salt & Pepper, to taste

1 c. Green Goddess Dressing.....using more or less, to taste

Wash and spin dry the lettuce. Tear any larger leaves into two or three pieces, leaving the small inner leaves whole. Cover with a barely damp towel, cover tightly with plastic wrap (or store in a container with a sealable lid) and chill.

Taste the cucumber and peel if the skin is at all tough. Halve lengthwise and scrape out the seeds with a spoon. Cut cross-wise on a slight diagonal into 1/4-inch thick slices. Halve, pit and peel the avocados. Cut into lengthwise wedges. Thinly slice the radishes (use a mandoline slicer).

To finish the salad, place the greens in a large bowl. Season with salt and pepper. Add 1 cup of the dressing and toss until all the romaine is well coated. Season the cucumber and avocado with salt and pepper and add to the bowl along with the radishes. Gently toss to combine. Taste and correct the seasoning. Arrange on a large platter or individual plates and serve. Serves 6.

(Recipe adapted from Sunday Suppers at Lucques by Suzanne Goin)

Variation: For a "chopped"-style salad, cut the romaine leaves cross-wise in 3/4-inch ribbons. Cube the avocado and quarter the cucumber lengthwise before slicing crosswise. Dress and serve as above.

http://www.forloveofthetable.com/2014/08/green-goddess-dressingor-dip.html

As published on forloveofthetable.com