Green Goddess Dressing

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. Warning: 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
1/2 cup basil
2 tablespoons tarragon leaves, rinsed
3 tablespoons chives, roughly chopped
1 cup packed watercress or spinach leaves, stemmed
3 garlic cloves, roughly chopped
2 anchovy fillets, preferably salt-packed
1/4 cup Champagne vinegar
1/2 cup avocado oil (sour cream is also wonderful here)
1/2 cup Primal avocado oil mayonnaise
1 tablespoon capers
Sea salt and freshly ground pepper

In a blender or food processor, combine everything but the mayonnaise. Blend until smooth. Add the mayonnaise and blend again. Mix in capers by hand. 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