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Green Goddess Salad Dressing
Nb persons: 0
Yield: 2 cups. Can be made 1 day ahead.
Preparation time:
Total time:
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| 1/2 ripe med avocado | |
| 3 T | white wine vinegar |
| 1 clove | garlic, finely chopped |
| 1 oil packed anchovy, finely chopped | |
| 1 t | fresh lemon juice |
| 1/2 t | fresh lime juice |
| 1/4 t | sugar |
| 3/4 c | olive oil |
| 1/4 c | heavy whipping cream |
| 3 T | chopped fresh Italian parsley |
| 2 T | chopped fresh tarragon |
| 2 T | chopped fresh cilantro |
| 1 T | chopped fresh basil |
| 1 small | shallot |
Blend first 7 ingredients in processor until course purée forms. Gradually add oil thru feed tube. Blend well. Transfer mixture to bowl; whisk in cream. Add remaining ingredients and season with salt and pepper to taste. Cover and chill at least 3 hours. Let stand at room temp for 20 mins and rewhisk before serving.
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