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Grilled Romaine Salad with Green Goddess Dressing

Grilled Romaine Salad with Green Goddess Dressing

Author Phoebe Lapine is making a healthy recipe that serves 2-4.
Ingredients for Salad
  • 4 medium shallots, peeled and quartered
  • 2 cups quartered artichoke hearts (if frozen, thawed; if canned, rinsed and drained)
  • 2 tablespoons olive oil, plus more for brushing
  • 1 teaspoon sea salt, divided
  • 1/2 avocado
  • 1 clove garlic
  • 2 tablespoons lemon juice
  • 1/3 cup fresh basil leaves, tightly packed
  • 1/3 cup fresh mint leaves, tightly packed
  • 2/3 cup lactose-free plain kefir
  • 1/4 cup roasted almonds, chopped
  • 2 hearts of romaine, washed and halved lengthwise


Directions for Salad

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

2. Toss the shallots, artichokes, 2 tablespoons of olive oil, and 1/2 teaspoon salt together on
the prepared baking sheet with your hands until well-coated. Arrange in an even layer and
roast until browned and caramelized, 25 to 35 minutes.

3. Meanwhile, in a small food processor, puree the avocado, garlic, lemon juice, basil, mint,
and kefir until smooth. Add water by the tablespoon until you obtain a ranch dressing-like
consistency. Season to taste with salt. You should have 1 1/2 cups of dressing.

4. Heat an indoor grill pan or cast iron skillet. Dry the romaine with a kitchen towel and lightly
brush the cut-sides with olive oil. Grill the lettuce heads cut-side down over high heat until
char marks have formed and the leaves begin to wilt, about 3 to 5 minutes. Transfer to a
serving platter.

5. Top the grilled romaine with the roasted shallots and artichokes, drizzle with 1/2 cup of
dressing, and garnish with the almonds. Serve immediately with the remaining green goddess dressing on the side.

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