Green Goddess Dressing

The first time I tried this creamy-tangy Bay Area staple was at Chez Panisse, and that preparation will always remain my gold standard. In full California fashion, I add ripe avocado to my recipe, which only makes it more decadent. As such, this dressing is best suited for sturdy greens like romaine hearts or Little Gems. It is also exceptional with raw vegetable snacks—think carrots, radishes, kohlrabi, fennel—and even cooked fish.