by kirra » Sun Apr 17, 2011 9:07 pm
Garlicky Green Goddess Vinaigrette
This garlicky take on the classic dressing is perfect over crisp romaine and is best prepared at least a day in advance. Feel free to experiment with a variety of fresh herbs.
Ingredients:
Zest and juice of 1 small lemon
1 small ripe avocado, peeled and pitted
3 garlic cloves, peeled
1 medium shallot, peeled
2 to 4 anchovies
1/2 teaspoon sugar
2 tablespoons white wine vinegar
2 tablespoons each fresh parsley, tarragon, cilantro, basil
3/4 cup extra virgin olive oil
1/4 cup cream
Coarse sea salt and freshly ground pepper, to taste
Preparation:
Purée all ingredients except oil, cream, salt and pepper. After ingredients are mixed, slowly add oil in a stream while processing.
Transfer to a bowl and whisk in cream. Season with salt and pepper. Makes about 2 cups
[b][size=150]Garlicky Green Goddess Vinaigrette[/size][/b]
This garlicky take on the classic dressing is perfect over crisp romaine and is best prepared at least a day in advance. Feel free to experiment with a variety of fresh herbs.
[b]
Ingredients:[/b]
Zest and juice of 1 small lemon
1 small ripe avocado, peeled and pitted
3 garlic cloves, peeled
1 medium shallot, peeled
2 to 4 anchovies
1/2 teaspoon sugar
2 tablespoons white wine vinegar
2 tablespoons each fresh parsley, tarragon, cilantro, basil
3/4 cup extra virgin olive oil
1/4 cup cream
Coarse sea salt and freshly ground pepper, to taste
[b]Preparation:[/b]
Purée all ingredients except oil, cream, salt and pepper. After ingredients are mixed, slowly add oil in a stream while processing.
Transfer to a bowl and whisk in cream. Season with salt and pepper. Makes about 2 cups