Recipe courtesy of Michael Chiarello

Green Goddess Dressing over Iceberg Wedges

Name: Green Goddess Dressing over Iceberg Wedges
Prep time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 5 servings
Cuisine: american
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

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Level: Easy
Total: 12 min

Prep: 12 min

Yield: 5 servings

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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

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.
To serve, pour dressing over iceberg wedges.