HEARTS OF ROMAINE & GREEN GODDESS DRESSING

Hearts of Romaine & Green Goddess Dressing image

Yield 4 to 6 servings

Number Of Ingredients 16

2 or 3 heads romaine lettuce, or 6 to 8 heads Little Gem
1 shallot
1 garlic clove
3 tablespoons white wine vinegar
3 tablespoons lemon juice
2 salt-packed whole anchovies
1/2 ripe avocado
3/4 cup olive oil
1/2 cup whipping cream
1/4 cup chopped Italian parsley
3 tablespoons chopped tarragon
2 tablespoons chopped cilantro
1 tablespoon chopped basil
Fresh-ground black pepper
Salt
3 tablespoons chopped chives

Steps:

Remove the outer dark leaves from the romaine lettuce, or any damaged outer leaves from the Little Gems. Cut off the stem ends and separate the leaves. Wash the leaves thoroughly and spin-dry in batches. Roll them up in a clean dish towel and refrigerate until ready to serve.
Peel and finely dice the shallot and garlic, and in a medium bowl, macerate in the white wine vinegar and lemon juice. Rinse, bone, and finely chop the anchovies and add to the bowl. Add the avocado flesh and mash the mixture with a fork. Whisking with the fork, gradually incorporate the olive oil and cream, as if making a thin mayonnaise. Stir in the parsley, tarragon, cilantro, and basil, and add a few grinds of black pepper and a pinch of salt. Taste and add more salt or vinegar if needed.
Arrange the lettuce in a large bowl, on a platter, or on individual plates, and pour the dressing over the leaves. Sprinkle with the chives and serve.