Green Goddess Dressing over Iceberg Wedges (Michael Chiarello) |
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Prep Time: 12 Minutes Cook Time: 0 Minutes |
Ready In: 12 Minutes Servings: 5 |
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Ingredients:
2 medium avocados, pitted, peeled, grilled and chopped into cubes |
2 tablespoons lemon or lime juice |
1 tablespoon roughly chopped basil leaves |
1 tablespoon roughly chopped tarragon leaves |
1 clove garlic, minced |
1/8 teaspoon asorbic acid or vitamin c |
1/2 cup extra-virgin olive oil |
grey salt |
freshly ground black pepper |
1 head iceberg lettuce cut into 5 wedges |
Directions:
1. In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and asorbic acid. Blend until smooth. With the motor running, slowly pour in olive oil to make a thick, creamy dressing. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency. Pour into a bowl, season, to taste, with salt and pepper and cover. Refrigerate until chilled.
2. To serve, pour dressing over iceberg wedges.
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