Green Goddess Dressing with Romaine, Avocado and Nasturtium

This recipe is a variation on one in Suzanne Goin's cookbook 'Sunday Suppers at Luques', which has been the Food 52 Cookbook Club book to explore all year long.  The original recipe called for watercress in the dressing and cucumbers in the salad, which is one way to go.  I went with a last of the season nasturtium substitution.

• 1/2 c. mayonnaise
• 1/2 c. olive oil
• 1 cup flat-leaf parsley leaves
• 1 cup packed nasturtium leaves, cleaned, tough stems removed
• 2 tablespoons tarragon leaves
• 3 tablespoons minced chives
• 1 clove garlic, chopped
• 2 salt-packed anchovies, rinsed, bones removed
• Juice of 1 lemon
• 1 tablespoon plus 1 teaspoon champagne vinegar
• Kosher salt and freshly ground black pepper

Directions

1. Puree the parsley, watercress, tarragon, and chives in a blender with the garlic, anchovies, lemon juice, and 1/2 cup oil.
2. Whisk the herb puree, vinegar, 2 teaspoons salt, and 1/2 teaspoon pepper into the mayonnaise. If the dressing seems too thick, thin it with a little water. Taste for balance and seasoning.
   I only used about half of the dressing for the salad, tossed it with the greens, topped with sliced avocado and nasturtium blossoms.