Avocado and Herb Dressing from Twelve Recipes
For many, a dressing can make or break a salad. Luckily, Cal Peternell, chef at Chez Panisse and author of upcoming cookbook Twelve Recipes, has an awesome Avocado and Herb dressing that will instantly upgrade any salad you make. This tangy and flavorful dressing works perfectly over traditional salads but can also be used with Cal’s suggestions below. Twelve Recipes is a deeply personal book that glows with warmth and humor. With Cal’s tips and tricks from his years at cooking in restaurants and at home, along with beautiful photographs and illustrations, Twelve Recipes will be equally at home at your bedside and in your kitchen. Pre-order a copy of Twelve Recipes today through your favorite retailer before it goes on sale October 21!
4 tablespoons chopped herbs, (any combination of basil, mint, parsley, cilantro, tarragon, chives, chervil)
1 small garlic clove, pounded
½ avocado, pitted
1 teaspoon lemon or lime juice
½ teaspoon red wine vinegar
¼ teaspoon salt
Freshly ground black pepper
4 tablespoons olive oil
Pound the herbs in a mortar with the garlic, or just chop them extra fine and put in a small bowl with the garlic. Mash in the avocado and add the citrus juice, vinegar, salt, and pepper. Using the pestle or a whisk, add the olive oil in a thin stream to make a thick emulsion. Taste, correct, and use to dress romaine or butter lettuces.
Wedges of roasted beets, dressed with oil and vinegar, are colorful and delicious around a lettuce salad with avocado and herb dressing. Or you can skip the lettuces and just spoon the dressing over sliced cucumbers, beets, and the other half of the avocado.
A bowl of green goddess is welcome as a sauce at a fried fish dinner or with fried vegetables. Also spooned over grilled chicken, boiled potatoes, or a plate of Hard-Boiled Eggs (page 30).
Use also as a splendid sandwich dressing or for when leftovers like last night’s roasted chicken (Chapter 9), say, or pork tacos (page 225) on July 4, are in need of a little sauce.