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
*optional avocado
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.
Cucina Magia 
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