Cooking time: 1 hr
2 large heads of romaine lettuce
1 bunch of French radishes
1 large or two small bulbs of kohlrabi
5 scallions, finely diced.
Green goddess dressing (see below)
¼ cup toasted pine nuts (or sunflower seeds)
2 tablespoons olive oil
zest of 1 lemon
1 tablespoon lemon juice
1 tablespoon olive oil
4 farm fresh eggs, poached
Salt and heavy pepper
8 anchovy fillets, chopped
2 ripe avocado, peeled and diced
1 ½ cup mayonnaise
2 tablespoon sour cream
2 tablespoons vinegar (any type you prefer)
1/4 teaspoon minced garlic
2 table spoons freshly squeezed lemon juice
5 scallions, finely chopped
2 tablespoons fresh flat leaf parsley leaves
1 1/2 tablespoons chopped tarragon
1 tablespoon chopped cilantro
2 minced garlic cloves
Wash all vegetables thoroughly and cut bottoms off of the romaine heads (not too far because you want them to remain as heads). Wash the romaine heads on the inside and between the leaves if you can.
Finely chop scallions and radishes and put them in a medium sized bowl. Cut the leaves off the kohlrabi and peel the bulb. You can do this with a peeler or a knife since the skin is very thick. You should end up with a pure white round bulb. Cut in half, and then half again. Finely sliver each piece. Mix the kohlrabi with the other vegetables and add the olive oil, lemon juice, lemon zest, salt and pepper. Set aside.
Lightly drizzle olive oil, salt and pepper over the romaine heads. Prepare your grill and lay them open side down for 2-3 minutes until they look charred and slightly wilted. Flip them over and do the same for the other side. Set aside.
Put the chopped vegetables that were set aside into a grill pan or something metal with small holes. Grill for about 4-5 minutes. This step is optional as the vegetables are delicious raw as well. This just softens them a bit.
Making the dressing: Place all ingredients besides the dairy products (coarsely chopped) into your food processor. Blend until creamy and add the mayo and sour cream. Taste and add any spices or additional herbs to your taste. If the dressing is too thick, you can add a tablespoon of milk to thin it out. You will have more than enough dressing from this recipe, so feel free to half it if you just want enough for this meal (It will go great on your salads all week!)
Poaching eggs: Bring a deep sides sauce pan filled ¾ with water to a low simmer. Make sure it never fully boils. Add 1 tbsp of vinegar to the pot to prevent the egg from running. Crack open each egg into a separate bowl, one at a time and then pour the egg into the pan. Cook each egg for 3-4 minutes, or until the whites set but the yellow feels runny still. Remove with a slotted spoon and keep in cold water until ready to reheat and serve.
Salad assembly: start with your romaine head, then add the vegetable slices, then the egg, drizzle with the dressing and top with toasted pinenuts or sunflower seeds. Add salt and pepper if needed. Enjoy as a complete lunch or dinner. If you don’t have time to make the eggs. Just have it as your salad on the side.