Green Goddess Dressing:
8 oz silken tofu, drained
3/4 cup lightly packed flat leaf parsley leaves
1/3 cup chopped fresh chives
1/2 ripe avocado
3 tablespoons white balsamic vinegar
3 tablespoons water
2 tablespoons chopped fresh tarragon
1 1/2 teaspoons lemon zest
1 small garlic clove, peeled
1 teaspoon kosher salt
1/4 teaspoon black pepper
Salad:
2 medium heads romaine lettuce, cut into 2 inch pieces
2 pounds asparagus, trimmed, cut into 2 inch lengths
2 medium heads belgian endive, cut into 2 inch pieces
6 radishes, thinly sliced
Kosher salt and pepper
In a blender, combine all dressing ingredients. Blend until smooth.
Place the asparagus on a plate, cover with plastic wrap, and microwave 2 minutes. Let cool. Combine the cooled asparagus, romaine, endive, and radishes in a large bowl. Toss with 3/4 cup dressing. Taste and season with salt and pepper as desired. Serve with remaining dressing on the side.
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