Green Goddess Salad Dressing

Avocado goodness.

I made so much food this weekend between a dinner party for my bro and a birthday party for my grandma that it was hard to decide where to start. But I think this was my favorite find and it was so good I made it for both parties. Green Goddess dressing is a creation of Chez Panisse in Berkeley. I have never been there, but the Internet says it is the "birthplace of California cuisine." Anyway, this salad dressing is light but very flavorful. The base is an avocado and oil, plus tons of herbs, white wine vinegar, lemon and lime. The recipe calls for all fresh chopped herbs. The second time I tried it with all fresh and it was delightful. But if you can't find them, or don't feel like going to the store, dried will do. Just reduce by about half if you're using dry. The first time, we made with a fork and whisk. It turned out great, but with a couple lumps. For a smoother dressing, use a food processor.

Eat Rating: Awesome. I have a feeling this salad dressing is going to be making an appearance at many a dinner all summer long.
Difficulty: Easy.

Adapted from Bon Appetit magazine, May 2009 via Chez Panisse Vegetables

1 ripe avocado (about 7 oz)
3 tbsp white wine vinegar
1 garlic clove, finely chopped
1 oil-packed anchovy, finely chopped (LN: The first time we omitted. Feel free to leave out if you dislike fish)
Juice from one fresh lemon (about 1 tsp)
Juice from one fresh lime (about 1/2 tsp)
1/4 tsp sugar (LN: omitted)
3/4 cup olive oil
1/4 cup heavy whipping cream
3 tbsp fresh Italian parsley, chopped
2 tbsp fresh Tarragon, chopped
2 tbsp fresh cilantro, chopped
1 tbsp fresh basil, chopped
1 shallot, finely chopped

In a food processor, mash avocado. Add vinegar, galic, anchovy, and juices and pulse to combine. Gradually add oil, blending well until fully incorporated. Mix in the cream, then add the remaining spices and shallot. Serve immediately or chill in the refridgerator to keep ingredients from separating. Re-mix with a whisk before serving.