MAKES 6 SERVINGS
Green Goddess dressing has been around for a long time, but this version is different from most, thanks to the avocado and hints of basil and mint which gives it extra flavor and color. How did the dressing get its name? In the 1920s, the play The Green Goddess played San Francisco, and it was such a hit that the Palace Hotel made this dressing to honor the show.
This is also fantastic as a dip with raw veggies or even cooked shrimp.
Note: I like to serve this salad for special occasions.
DRESSING
Makes 2 Cups
1 ripe avocado, pitted, peeled, and cubed
1/2 cup sour cream
1/4 cup packed fresh parsley leaves
2 tablespoons coarsely chopped fresh tarragon
1 tablespoon coarsely chopped fresh basil
1 tablespoon coarsely chopped fresh mint
3 tablespoons fresh lemon juice
3 tablespoons minced shallot
2 teaspoons anchovy paste
1 garlic clove, peeled and crushed
1/2 cup regular olive oil
Kosher salt and freshly ground black pepper
SALAD
11/2 heads iceberg lettuce, cored and cut into 6 equal-size wedges
1. To make the dressing: In a food processor or a blender, purée the avocado, sour cream, parsley, tarragon, basil, mint, lemon juice, shallot, anchovy paste, and garlic.
2. Gradually add the olive oil through the feed tube and process until smooth. Season with salt and pepper to taste. Transfer to a bowl, cover, and refrigerate for at least 1 hour to blend the flavors. The dressing can be made up to 1 day ahead.
3. Place an iceberg wedge onto each of 6 dinner plates and top each wedge with a generous amount of the dressing. Serve chilled.