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Avocado Green Goddess Dressing for Iceberg Wedge Salad
Recipe adapted from Jeff McInnis, Yardbird Southern Table & Bar, Miami, FL
Yield: 1 quart
Cook Time: 50 minutes
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
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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