• Servings: About 4 Servings
• 1 cup wine – for the cook
• 1 ripe Haas avocado, peeled and pitted
• 1 Tablespoon basil, chopped
• 1 Tablespoon parsley, chopped
• 2 teaspoons tarragon, chopped
• 1 teaspoon garlic, chopped
• 3 Tablespoons lemon juice
• 1 teaspoon Kosher salt
• Ground black pepper, to taste
• 1/3 cup olive oil
• Cold water

1. In a food processor combine avocado, herbs, garlic, lemon juice, salt and pepper and process until very smooth, scrapping down sides.
3. With motor running, add olive oil and processor. Add enough cold water to make dressing pourable, about 1/2 - 3/4 cup.
5. Refrigerate until ready to serve.
7. (Also makes a great dip, just use less water so it's a little thicker)

Recipe from Michael Chiarello For the Island Cuisine Cooking Class - 106 This dressing is not only loaded with the creamy goodness of avocados but with basil, parsley and tarragon in the mix it's also a herb lover's dream. Serve it with the Grilled Romaine, found in my book. (Photo: oprah.com)