Tavern Green Goddess Salad
This salad is influenced by one served at a restaurant in a neighboring town. I had it there and knew I had to recreate it at home! The recipe as written is intended as a full dinner. If you'd rather serve it as a side salad, it will serve more people, obviously.
Ingredients
- 2 hearts of Romaine or other sturdy lettuce that you prefer
- 1 red onion cut into thin half-slices
- ¼ cup sundried cherries
- ¼ cup blue cheese crumbled
- ¾ cup hazelnuts toasted
- 4 bacon slices crispy and cut into bits
- Green Goddess Dressing
- 2 grilled chicken breasts sliced thin
Instructions
- Cut the onion into thin half-slices and put them in a pot with enough high-heat oil to just barely cover them. Turn the heat to high until the oil starts boiling, stir often, and adjust the heat as needed so as not to burn them before they are cooked through. After about 20 minutes, they should be nice, golden, crispy, and absolutely delicious. Remove from the oil and let them cool on a paper towel-lined tray.
- While the onions are frying, bake the bacon (See Notes), prepare the chicken for grilling by cutting in half horizontally and seasoning with salt and pepper, and toast the hazelnuts.
- Cut the lettuce into bite sized pieces and put in a bowl large enough to toss the salad with the other ingredients and the dressing. Add all the other ingredients except the chicken. Toss with Green Goddess Dressing (See Notes).
- Place on a large platter and lay the sliced grilled chicken on top.
- Serve immediately.
Notes
You can find instructions for baking bacon on the site: https://tammycirceo.com/bacon-baked-and-fool-proof/
You can find my recipe for Green Goddess Dressing on the site: https://tammycirceo.com/classic-green-goddess-dressing/