Green Goddess Salad




  1. Place the egg yolk in a large bowl and slowly whisk in 1/2 cup of the oil, little by little until it emulsifies
  2. Place the rest of the oil, parsley, tarragon, chives, garlic, anchovies, lemon juice and Champagne vinegar in a blender and blend until smooth
  3. Slowly incorporate that mixture into the oil and egg yolk mixture, whisking constantly
  4. Arrange the lettuce, cucumber and avocado on a large platter and drizzle the dressing over it