Tasting Table National: Avocado Dressing

To learn more about this recipe, see our related story, Lettuce Be, in our National edition. 

Recipe adapted from Jeff McInnis, Yardbird Southern Table & Bar, Miami, FL

Avocado Green Goddess Dressing For Iceberg Wedge Salad
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Avocado Green Goddess Dressing for Iceberg Wedge Salad
Servings
1
quart
Ingredients
  • 1 head of garlic
  • Extra-virgin olive oil
  • 2 tablespoons finely chopped chives
  • ½ tablespoon chopped fresh dill
  • 2 tablespoons chopped flat leaf parsley
  • 6 basil leaves, thinly sliced into ribbons
  • ½ cup mayonnaise
  • 2 cured anchovy fillets, finely chopped
  • Finely grated zest of ½ medium lemon
  • 1 cup whole milk yogurt
  • 1 avocado, diced
  • 2 tablespoons water
  • ½ teaspoon hot sauce (preferably Tabasco)
  • Salt and freshly ground black pepper
Directions
  1. Preheat the oven to 425°. Slice off and discard the top of the head of garlic. Drizzle the head with 1 tablespoon of olive oil. Wrap the head in aluminum foil and place in the oven until softened and fragrant, about 45 minutes. Reserve two of the cloves for the dressing and save the rest for another use.
  2. In a blender, combine the 2 garlic cloves, chives, dill, parsley, basil, mayonnaise, anchovy fillets, lemon zest, yogurt, avocado, water and hot sauce and pureé until smooth. Season with salt and pepper; if the purée is too thick, add a touch of lemon juice or water.
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