Just about any kind of tender lettuce is good in this salad.
Don't wait for Saturday to add some green to your diet. For the next few days, we'll offer some great green dishes that you can enjoy year round. The recipes will come from around the world, which doesn't matter since everyone is Irish on St. Patrick's Day, right?
The following recipe comes from Cafe Pasqual in Santa Fe, N.M. It originated with the aunt of the owner Katharine Kagel, who writes, "As a child, I was so enamored of this dressing that she would give me a mason jar of it as a gift at Christmas. It is tangy, salty and sweet all at once, an engaging range of flavors and better when served the day after it is made. Keep the dressing refrigerated until just before serving."
By the way, A.J. is short for Aunt June Shane.
A.J. Romaine and Shrimp Salad with Green Goddess Dressing
2 to 3 pounds large shrimp, peeled and deveied
3 to 4 heads romaine lettuce (see note)
For the dressing:
3/4 cup mayonnaise
1/2 cup fresh lemon juice, strained (about 4 lemons)
2 cups firmly packed, stemmed fresh parsley leaves
1 bunch scallions (about 6), including the green tops, coarsely chopped
1 (2-ounce) can anchovy fillets, drained
1 tablespoon sugar (optional)
2 ripe avocados, peeled, pitted and diced (optional)
Bring a saucepan filled with water to a boil. Add the shrimp and boil just until they turn pink, about 3 minutes. Drain, cover and chill.
Use only the hearts of the romaine lettuces; reserve the large outer leaves for another purpose. Separate, wash and dry the leaves, then wrap in a cloth towel or paper towel and chill for at least 1 hour before serving.
To prepare the dressing, combine mayonnaise, lemon juice, parsley, scallions, anchovies and sugar, if using, in a blender and liquify, 10 to 15 seconds.
To serve, tear the romaine lettuce leaves into 20inch lengths and place in a salad bowl with the avocados, if using. pour on the dressing and toss well to coat the leaves and avocados. Arrange the shrimp on top of the salad and serve.
Note: You can use any lettuce but iceberg for this recipe.
Makes 6 to 8 servings.
Adapted from "Cafe Pasqual's Cookbook: Spirited Recipes from Santa Fe" by Katharine Kagel