Yields Makes 6 main-dish servings
AuthorExecutive Chef Peter DeMarais, San Francisco, California

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.

Green Goddess Salad