GREEN GODDESS DRESSING
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Joy of Cooking suggests this for use on fish or shellfish, or on vegetable salads:
Combine 1 cup mayonnaise, 1 minced garlic clove, 3 minced anchovy fillets (!!!), 1/2 cup sour cream, 1/4 cup finely minced chives or scallions, 1/4 cup finely minced parsley, 1 tablespoon fresh lemon juice, 1 tablespoon tarragon vinegar, and salt and black pepper to taste. Use immediately or cover and refrigerate.
There is no avocado in Green Goddess dressing. It gets the green from the chives/scallions and parsley.
And yep, the anchovies are essential. But the dressing doesn't really taste like anchovies. (I've never thought Worchestershire sauce tasted like anchovies, either, but they're there, too.)
The story is that in 1923 a play titled
The Green Goddess was a hit in San Francisco, starring George Arliss. The chef at the Palace Hotel came up with the dressing, to honor both George and the play. The dressing, of course, has lasted longer than either of the honorees.