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Chef Jonathan Waxman makes his tangy goddess dressing red instead of the classic green, using red bell peppers for color and flavor. Slideshow:  More Summer Salad Recipes 

Chef Jonathan Waxman
Jonathan Waxman
July 2014

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Credit: © Jonathan Lovekin

Recipe Summary test

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree until smooth. Scrape the puree into a medium bowl and whisk in 1/4 cup of the olive oil. Season with salt.

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  • In a large bowl, toss the lettuce with the cilantro leaves, lime juice and the remaining 1 tablespoon of olive oil; season with salt. Arrange the dressed lettuce, avocado wedges and shrimp on plates and drizzle with some of the dressing. Serve the remaining Red Goddess dressing on the side.

Make Ahead

The dressing can be refrigerated overnight.

Suggested Pairing

Lively Provençal rosé.

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