This recipe for Green Goddess dressing was extremely popular in the 70’s and we are bringing it back this summer as a time honored classic.
In a blender, combine one avocado, peeled and pitted. One cup of mayonnaise, two tablespoons of green onion, one garlic clove, one tablespoon of lemon juice, one teaspoon of fresh or dried tarragon, five anchovies, and salt and pepper.
Process until smooth, adding a little water if you have to, then chill for 24 hours before serving, serve over a bed of romaine hearts in a lobster salad or over broiled fish, Green Goddess dressing.
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