On Friday Madison and I made Alice's Green Goddess dressing, which we enjoyed atop beautiful endive salad and fried farm eggs. The next morning, breakfast!
Chez Panisse Green Goddess Dressing
Makes 1 1/2 cups
Ingredients
• 1 small shallot, minced
• 1 clove garlic, minced
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh lime juice
• 1 large egg yolk, at room temperature, pasteurized (optional)
• 1/2 cup extra-virgin olive oil
• 1/2 ripe avocado
• 3 tablespoons chopped parsley
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped basil
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped chives
• Salt and freshly ground pepper
Directions
1. In a small bowl, combine the shallot with the garlic, vinegar and lemon and lime juices. Let stand for 5 minutes.
2. In a medium bowl, beat the yolk with a whisk.
3. Gradually add half of the olive oil in a thin drizzle to the yolk, whisking constantly.
4. Add 1 tablespoon of liquid from the shallot mixture, then whisk the yolk mixture into the remaining olive oil.
5. Add the avocado and mash it in with a fork.
6. Whisk in the remaining shallot mixture and the herbs, and season with salt and pepper.
Makes 1 1/2 cups
Ingredients
• 1 small shallot, minced
• 1 clove garlic, minced
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh lime juice
• 1 large egg yolk, at room temperature, pasteurized (optional)
• 1/2 cup extra-virgin olive oil
• 1/2 ripe avocado
• 3 tablespoons chopped parsley
• 1 tablespoon chopped tarragon
• 1 tablespoon chopped basil
• 1 tablespoon chopped cilantro
• 1 tablespoon chopped chives
• Salt and freshly ground pepper
Directions
1. In a small bowl, combine the shallot with the garlic, vinegar and lemon and lime juices. Let stand for 5 minutes.
2. In a medium bowl, beat the yolk with a whisk.
3. Gradually add half of the olive oil in a thin drizzle to the yolk, whisking constantly.
4. Add 1 tablespoon of liquid from the shallot mixture, then whisk the yolk mixture into the remaining olive oil.
5. Add the avocado and mash it in with a fork.
6. Whisk in the remaining shallot mixture and the herbs, and season with salt and pepper.
