Grilled Green Goddess Salad

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Green Goddess Salad

Yesterday I made what I am calling Grilled Green Goddess Salad.  It is a version of chef Michael Chiarello’s so by no means did I invent this. It came out super good and is relatively healthy so wanted to share!

Dressing Ingredients:

1 ripe Hass avocado
1 Tbsp. chopped basil
1 Tbsp.  chopped parsley
1 Tbsp. chopped oregano
1 tsp.chopped garlic
3 Tbsp. fresh lemon juice
1 tsp. kosher salt
Ground black pepper
1/3 cup good extra virgin olive oil

In a food processer (I used my mini one) blend the top 8 ingredients until combined and while blending slowly add the olive oil through the feed tube. Once full combined add ½ to 3/4" cup of room temp water through feed tube and pulse until pourable consistency. Cover and set in fridge while making the salad.

Note: if you don’t have all 3 herbs handy and don’t want to buy them all just pick 2 of them and eliminate the 3^rd, don’t substitute dried herbs.

Salad Ingredients:

½ medium red onions sliced thinly
2 lemons cut in halves
¼ cup good extra virgin olive oil
2 ripe Hass avocados
2 hearts of romaine lettuce cut in half (leaving most of stem so doesn’t fall apart)
2 medium heirloom tomatoes cut about ¼” slices
¼ cup grated or shredded parmesan cheese

In a small bowl combine the red onion slices with juice of one lemon and 1 Tbsp. of olive oil. Toss and set aside to marinate (they kind of pickle).  In a bowl combine 2 Tbsp. of the olive oil with juice of the other lemon and pinch of salt and pepper, add the 4 avocado halves and toss to coat (will keep them from browning and prepares them for grilling).  Place the avocado’s cut side down on a medium hot grill for about 1 minute; you should see nice grill marks at that point. Remove from grill and set aside. Brush the romaine halves with olive oil; add salt and pepper and place cut side down on the grill for about 60-90 seconds. Lettuce will wilt a bit and develop nice grill marks.

Arrange the lettuce, avocados, tomatoes and onions on a platter (I like white platter for aesthetic purposes). Drizzle as much dressing as desired and sprinkle with the cheese. Put remaining dressing in a small bowl for anyone who wants more.

Note: I didn’t do this but next time I would keep the lemon halves after I juiced them and put cut side down on the grill with the lettuce. They will look great on the platter and you can squeeze on a little juice if desired. Also any extra dressing makes a great veggie dip.