Green Goddess Dressing over Iceberg Wedges

• 2 medium avocados, pitted, peeled, grilled and chopped into cubes
• 2 tablespoons lemon or lime juice
• 1 tablespoon roughly chopped basil leaves
• 1 tablespoon roughly chopped tarragon leaves
• 1 clove garlic, minced
• 1/8 teaspoon asorbic acid or Vitamin C
• 1/2 cup extra-virgin olive oil
• Grey salt
• Freshly ground black pepper
• 1 head iceberg lettuce cut into 5 wedges

1. In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and asorbic acid.
2. Blend until smooth.
3. With the motor running, slowly pour in olive oil to make a thick, creamy dressing.
4. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency.
5. Pour into a bowl, season, to taste, with salt and pepper and cover.
6. Refrigerate until chilled.
7. To serve, pour dressing over iceberg wedges.

avocados, lemon, basil, tarragon, clove garlic, vitamin, extravirgin olive oil, salt, freshly ground black pepper, wedges

Taken from www.foodnetwork.com/recipes/michael-chiarello/green-goddess-dressing-over-iceberg-wedges-recipe.html (may not work)