Green Goddess Salad
How to Make It
Step 1
1
Cut iceberg lettuce lengthwise through core into 6 equal wedges. Also cut radicchio lengthwise into 6 equal wedges. Rinse and drain greens. Arrange 1 lettuce and 1 radicchio wedge on each dinner plate.
Step 2
2
Place 1 artichoke bottom, cup side up, beside lettuce on each plate; reserve any extra for other uses. Mound shrimp equally in artichokes on plates, letting shrimp spill over edges. Arrange tomatoes alongside.
Step 3
3
Spoon about half the Green Goddess dressing equally over salads. Garnish with onion rings, tarragon sprigs, and breadsticks. Offer remaining dressing and salt and pepper to add to taste.
Ingredients
1 head iceberg lettuce (1 lb.), rinsed and drained
1 head radicchio (1/3 lb.), rinsed and drained
1 can (15 oz.) artichoke bottoms, drained
1 1/4 pounds shelled cooked tiny shrimp, rinsed and drained
1 1/2 cups cherry or pear-shaped tomatoes (red, yellow, or a combination), rinsed, stemmed, and halved if larger than 1 inch
Paper-thin red onion rings
Fresh tarragon sprigs
Breadsticks
Salt and pepper
Directions
Step 1
1
Cut iceberg lettuce lengthwise through core into 6 equal wedges. Also cut radicchio lengthwise into 6 equal wedges. Rinse and drain greens. Arrange 1 lettuce and 1 radicchio wedge on each dinner plate.
Step 2
2
Place 1 artichoke bottom, cup side up, beside lettuce on each plate; reserve any extra for other uses. Mound shrimp equally in artichokes on plates, letting shrimp spill over edges. Arrange tomatoes alongside.
Step 3
3
Spoon about half the Green Goddess dressing equally over salads. Garnish with onion rings, tarragon sprigs, and breadsticks. Offer remaining dressing and salt and pepper to add to taste.
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