Grilled Romaine with Green Goddess Dressing

Dressing
- 1 ripe avocado (1)
- 1 cup packed Italian parsley leaves (250 mL)
- 1/4 cup fresh tarragon leaves (60 mL)
- 1/4 cup fresh chives, chopped (60 mL)
- 2 cloves garlic, chopped (2)
- 3 green onions, chopped (3)
- 1/4 cup lime juice (60 mL)
- 1/3 cup canola oil (75 mL)
- 1 tsp anchovy paste (5 mL)
- 1 tsp honey (5 mL)
- 1/4 tsp salt (1 mL)
- 1/4 tsp pepper (1 mL)
- 1/2 cup Greek yogurt (125 mL)
- 1/2 cup water (125 mL)
Salad
- 2 heads romaine lettuce (2)
- 4 slices of bacon, cooked, chopped (4)
- 10 cherry tomatoes, halved (10)
Dressing
1. Place all Green Goddess Dressing ingredients in a blender and blend until smooth. At this point it will be thick, making a great sauce for pasta or a dip for veggies. In order to make it a pourable dressing, just add more water until you reach the consistency you like.
Salad
1. Slice romaine in half. Place flat side face down on a med-high, well- oiled grill for 1-2 minutes just to warm and get some grill marks.
2. To serve, plate warm lettuce with bits of bacon and tomato halves. Drizzle with lots of dressing and some additional cracked black pepper.