Green Goddess Salad with Romaine, Cucumbers, and Avocado

• 2 large heads romaine lettuce
• 1 extra-large egg yolk
• 1 cup grapeseed oil
• 1 1/4 cups flat-leaf parsley leaves
• 1 cup packed watercress, cleaned, tough stems removed
• 2 tablespoons tarragon leaves
• 3 tablespoons minced chives, plus 2 tablespoons 1/2-inch snipped chives
• 1 clove garlic, chopped
• 2 salt-packed anchovies, rinsed, bones removed
• Juice of 1 lemon
• 1 tablespoon plus 1 teaspoon champagne vinegar
• 2 large ripe avocados, preferably Reed, Hass, or Bacon
• 3 Persian cucumbers or 1 hot-house cucumber
• Kosher salt and freshly ground black pepper

1. Remove the tough outer leaves of the romaine.
2. Trim the root and core and separate the leaves.
3. Tear the larger leaves in half.
4. Clean by submerging in cold water.
5. Spin dry, and chill in the refrigerator.
6. Place the egg yolk in a stainless steel bowl.
7. Slowly pour 1/4 cup of the oil in the bowl, drop by drop, whisking all the time.
8. Continue in this manner as the mixture thickens.
9. Once the mayonnaise has emulsified, whisk in another 1/4 cup oil in a slow, steady stream.
10. Puree 1 cup parsley leaves, the watercress, tarragon, and minced chives in a blender with the garlic, anchovies, lemon juice, and remaining 1/2 cup oil.
11. Whisk the herb puree, vinegar, 2 teaspoons salt, and 1/2 teaspoon pepper into the mayonnaise.
12. If the dressing seems too thick, thin it with a little water.
13. Taste for balance and seasoning.
14. Cut each avocado in half lengthwise, remove the pit, and peel.
15. Slice into long wedges.
16. Taste the cucumbers and peel and seed them if necessary.
17. Cut the cucumbers in half lengthwise, and cut them on the diagonal into 1/4-inch-thick slices.
18. Season the avocado and cucumber generously with salt and pepper.
19. Place the romaine in a large salad bowl, and toss with 1 cup dressing, 1/4 teaspoon salt, and some more black pepper.
20. Gently toss in the avocado and cucumber.
21. Arrange on a large chilled platter, and scatter the remaining 1/4 cup parsley leaves and the snipped chives over the top.

egg yolk, grapeseed oil, flatleaf, tarragon, chives, clove garlic, salt, lemon, champagne vinegar, avocados, cucumbers, kosher salt

Taken from www.epicurious.com/recipes/food/views/green-goddess-salad-with-romaine-cucumbers-and-avocado-390835 (may not work)