Curtis’ Green Goddess Dressing adapted and made in an immersion blender. Use assorted lettuces… I used fresh spinach romaine and butter lettuce and tossed in several heirloom cherry tomatoes.
1 anchovy filet
1 garlic clove, peeled
2 bunches baby watercress, leaves only or fresh baby spinach
*optional fresh basil leaves
1/2 cup flat-leaf parsley leaves
1/4 cup chopped fresh chives
2 tablespoons fresh tarragon leaves
1 large egg yolk
Juice of 1 lemon (or more)
1 1/4 cups canola or grapeseed oil
Salt and freshly ground black pepper
Use an immersion blender if you have one. Blend the anchovy, garlic, watercress, herbs, and 3/4 cup of grapeseed oil until smooth.
Add the egg yolk with the lemon juice for 1 minute. With the engine running, slowly drizzle in the remaining 1/2 cup of grapeseed oil in a thin stream until emulsified blend until smooth and emulsified. Add the peeled avocado, blend season the dressing to taste with salt and pepper and, if necessary, more lemon juice.