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Asparagus and Romaine Salad with Green Goddess Dressing

Asparagus and Romaine Salad with Green Goddess Dressing

By Elizabeth GermainNovember 20, 2017

  • Makes
    8 servings
  • Cook Time
    20 minutes

The green goddess dressing for this salad uses silken tofu instead of the usual mayonnaise to achieve a smooth, creamy consistency. The tofu's lightness allows the fresh, clean flavor of the herbs and the brightness of the vinegar and lemon to sparkle. For a salad brimming with color and texture, we paired the dressing with shaved radishes, steamed asparagus, grated hard-cooked eggs and crisp romaine and endive leaves. To steam the asparagus, in a pot fitted with a steamer insert, bring 1 inch of water to a boil. Add the bias-cut asparagus, cover and steam until crisp-tender, 2 to 3 minutes; transfer to ice water just until chilled, then drain and pat dry.

Tip

Don’t use the dressing immediately after blending. It is best prepared at least an hour in advance, which gives the flavors time to meld. And don't assemble the salad until you're ready to serve. The delicate endive will wilt if left to sit too long after it is dressed.

Ingredients
  • 4

    hard-cooked large eggs, peeled, whites and yolks reserved separately

  • 2

    medium heads romaine lettuce, trimmed and cut crosswise into 2-inch pieces

  • 2

    pounds asparagus, trimmed, cut on the bias into 2-inch lengths and steamed

  • 2

    medium heads Belgian endive, trimmed and cut crosswise into 2-inch pieces

  • 6

    medium radishes, trimmed and thinly sliced

  • Kosher salt and ground black pepper

Step 1

Use the medium holes of a box grater to grate the egg whites into a bowl. Into a separate bowl, grate the yolks. Set aside.

In a large bowl, combine the romaine, asparagus, endive and radishes. Drizzle with ¾ cup of the dressing and gently toss to coat. Taste and season with salt and pepper, then toss again.

Step 2

Mound the salad onto a large serving platter. Sprinkle the grated egg whites and yolks over the top, season the eggs with salt, then serve with the remaining dressing on the side.

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