Green Goddess is a California classic. It makes a great dip for veggies and a wonderful dressing for hearty greens like kale, romaine hearts, iceberg lettuce chunks, and endive. It will smother delicate salad greens.
Green Goddess Dressing
Yield: Makes a little more than 1 1/2 cups / 12 servings of 2 tablespoons each
1 cup parsley leaves
1 cup packed watercress or spinach leaves, stemmed
2 tablespoons tarragon leaves, rinsed
3 tablespoons minced chives
1 garlic clove, roughly chopped
Optional: 2 anchovy fillets, preferably salt-packed
3 tablespoons rice vinegar or lemon juice
1 tablespoon plus 1 teaspoon Champagne vinegar
1/2 cup avocado oil
1/2 cup organic mayonnaise
Sea salt and freshly ground pepper
Combine all the greens and the oil. Blend until smooth. Add the mayonnaise, and blend again. Season to taste with salt and pepper.
Advance preparation: This dressing will keep for a couple of days in the refrigerator but tastes best when freshly made