Green Goddess Dressing over Iceberg Wedges

08 April 2007
Michael Chiarello, Chef




    • 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


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.

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