CHARRED ROMAINE WITH GREEN GODDESS DRESSING

Ingredients

For the dressing:
• 1/2 avocado, ripe
• 1/2 clove garlic
• 1 1/2 tablespoons apple cider or white wine vinegar
• 1/2 lemon
• 2 teaspoons honey
• 1 anchovy (or not if you dislike)
• 1 cup fresh herbs (any combination) parsley, thyme, tarragon, cilantro, basil, chives, oregano
• 1 teaspoon sea salt
• 1/2 teaspoon pepper
• water (1/4 -1/2 cup)
• 1/2 cup olive oil
• 1 tablespoon red onion, chopped very small
For the charred salad:
• Mumbai nut & spice mix
• 2 heads of romaine lettuce
• 2 ears of corn
• red onion, sliced very thin (for garnish)
• olive oil
• sea salt

Instructions

for the dressing:
1. In a blender, mix together avocado, garlic, vinegar, lemon juice, honey, anchovy, herbs, water, salt & pepper until smooth. If you are not a fan of anchovies, you can certainly leave these out but I think they add a great salty flavor to the dressing. Slowly add in the olive oil until it is smooth. If it is too thick, add a bit more water (1 tablespoon at a time) until the right consistency is achieved for a creamy dressing. Taste and season with more salt and pepper if needed. Toss the chopped red onion into the blended dressing and stir in with a spoon. Set the dressing aside and allow to sit at room temperature while the salad is being prepared.
for the charred salad:
2. Set the oven to broil and place the oven rack on the upper third of the oven. Not the very top, but close.
3. Clean the ears of corn and place them on a foil lined baking sheet. Drizzle with a bit of olive oil and a sprinkle them with a bit of sea salt. Place them in the oven, under the broiler, and allow them to brown a bit (but not burn). Using tongs, turn them a bit so all sides get a bit toasted. If they are put into a hot oven, this process should only take a few minutes so stay close to the oven. Remove from the oven and allow to cool completely. Using a large knife, cut the kernels off each ear. Place the toasted corn in a bowl.
4. Leaving the cores intact, and using a large chef's knife, slice each head of romaine lettuce in half lengthwise. Place them cut side up on a foil lined baking sheet and drizzle each one with olive oil. Sprinkle with a bit of sea salt and some Mumbai nut & spice mix. Place in the oven, under the broiler and keep a close eye to make certain they do not burn. When the edges are charred and just a bit wilted, remove from the oven and let them cool.
5. Arrange the charred romaine on a serving platter or on individual serving plates. Sprinkle the toasted corn across the lettuce heads. Top with very thin slices of red onion and then drizzle with the Green Goddess dressing. Top them with a sprinkle of Mumbai nut & spice mix and enjoy!

Notes