This dressing is delicious! The herbs and citrus will really give some kick to any salad. If you're in the market for an exciting new salad dressing, you should definitely try the Green Goddess Dressing from Chez Panisse Vegetables by Alice Waters.
Serves 2 Cups
1 clove garlic
2 to 3 tablespoons white wine vinegar
1 or 2 salt-packed anchovies
3/4 cup olive oil
1/2 cup cream
4 tablespoons chopped Italian parsley
4 tablespoons chopped tarragon
2 tablespoons chopped cilantro
1 tablespoon chopped basil
1 teaspoon chopped savory
Salt and Pepper
Peel and chop fine the shallot and garlic and macerate in 2 to 3 tablespoons of white wine vinegar, a big squeeze of lemon, and a smaller one of lime.
Add the anchovy, rinsed, boned, and very finely copped or mashed, and the flesh of the avocado. Mash together with a fork. Whisking or stirring with a wooden spoon, gradually incorporate the olive oil and cream - as if you were making a thin mayonnaise.
Use about two parts olive oil to one part cream; the avocado with smoothly absorb up to 3/4 cup of olive oil and nearly 1/2 cup of cream. Flavor with the herbs.
Taste and adjust the seasoning to your tase; the dressing probably will need salt and pepper.
Note: Because you love organic food and follow an eco friendly lifestyle, OrganicAuthority.com recommends using certified organic ingredients, in all of your food recipes when available, to maximize flavors and nutrition while minimizing your risk of exposure to pesticides, chemicals and preservatives.