Asparagus and Romaine Salad
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.
hard-cooked large eggs, peeled, whites and yolks reserved separately
medium heads romaine lettuce, trimmed and cut crosswise into 2-inch pieces
01Use 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.
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