Green Goddess Dressing

By polloazul

Ingredients

• 1-2 garlic cloves, roughly chopped
• 1/2 ripe medium avocado
• 2 tablespoons white wine vinegar (Chez Panisse: 3 tablespoons)
• 1 small shallot, finely chopped (about 1 tablespoon)
• 2 oil packed anchovies (Chez Panisse: 1 anchovy)
• 2 teaspoon fresh lemon juice (Chez Panisse: 1 teaspoon lemon, 1/2 teaspoon lime)
• 1 tablespoon honey (Chez Panisse: 1/4 teaspoon sugar)
• 3/4 cup olive oil
• 1/4 about 1/4 cup chopped fresh Italian parsley
• 2-3 tablespoons chopped fresh tarragon
• 2 tablespoons chopped chives
• 1 tablespoon chopped fresh dill
• salt and pepper to taste
• (Chez Panisse adds: 2 tablespoons cilantro, 1 tablespoon basil as well as 1/4 cup heavy whipping cream)

Preparation

Step 1

Run the garlic in the food processor until finely chopped. You will have to keep stopping to push the bits back down toward the blades. Of course you can also very very finely mince the garlic yourself to start, but then you’re just making more work.

Add the avocado, vinegar, shallots, anchovy, lemon juice and honey and pulse until fairly smooth (but not like a smoothie).

With the food processor running, drizzle oil through feed tube. Add herbs and process until combined. Transfer mixture to a bowl.

(At this point, if you were using cream, whisk in cream.)

Season dressing to taste with salt and pepper. We used about ½ teaspoon salt and about 5 turns on the pepper grinder.

Cover and chill at least 3 hours (dressing will separate if not chilled).