Harvest your spring herbs for this tasty — and very forgiving — recipe. Don’t have chives and tarragon? Swap in parsley, or marjoram, or even mint. Adapted from “A Girl and Her Pig,” by April Bloomfield. Makes about 2 cups.
Ingredients
1 medium Hass avocado
¼ cup finely chopped chives
¼ cup finely chopped tarragon leaves
1 medium garlic clove, finely chopped
½ cup heavy cream
1 large egg yolk
1 tablespoon freshly squeezed lemon juice, or to taste
1 teaspoon Maldon or another flaky sea salt
½ cup cup extra-virgin olive oil
Directions
Halve and pit the avocado, then scoop the flesh into a blender. Add the rest of the ingredients except for the oil and blend, stopping to prod and stir to help them blend, until the mixture is very smooth. Then, with the motor running, drizzle in the olive oil in a steady stream, stirring occasionally if necessary, until it’s all well combined.
Pour the dressing into a bowl. Have a taste and add more salt and/or lemon juice, if you fancy. Use it right away.
