Farm to Table: Lettuce with Green Goddess Dressing

Photo Credit: Dan Roberts

I’ve had a busy week of traveling which included lots of eating. After those types of weeks my body craves vegetables and this salad is the perfect meal. It’s dressed with  an amazing green goddess dressing and topped with perfectly cooked eggs. Incredibly fresh and delicious. For other great Farm to Table recipes check out these: VEGETABLE PIZZAS

Lettuce with Green Goddess Dressing {recipe and photo compliments of Fresh Home Ideas}

Yield: 4 servings
1 Tbsp. each orange, lemon and lime juice
1 pasteurized egg yolk
1 large garlic clove, minced
1 cup vegetable oil
Salt to taste
1 cup packed fresh parsley leaves
1/3 cup packed fresh tarragon leaves
Heavy whipping cream

1 medium head iceberg lettuce
3 Tbsp. white vinegar
4 eggs
Salt and pepper to taste

What to do:
1. In a food processor, combine the juices, egg yolk and garlic; cover and process until blended. While processing, gradually add oil in a steady stream. Season with salt. Add herbs; cover and process until combined. Transfer to a bowl; whisk in enough cream to reach desired consistency. Cover and refrigerate until serving.

2. Cut lettuce into four wedges (cut from top to stem end); set aside.

3. Place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water.

4. Cook, uncovered, until whites are completely set and yolks are still soft, about 4 minutes. With a slotted spoon, lift eggs out of water.

5. To serve, spread a small amount of dressing onto four salad plates. Top each with a lettuce wedge and an egg. Spoon additional dressing over top and season with salt and pepper.

Nutrition Facts: 1 serving equals 599 calories, 61 g fat (9 g saturated fat), 263 mg cholesterol, 95 mg sodium, 7 g carbohydrate, 2 g fiber, 9 g protein.
You can also connect with bell’alimento {Paula} on her FOOD BLOG, TWITTER & FACEBOOK


Article Posted 4 years Ago
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