Ingredients

3 tablespoons fresh lemon juice

2 anchovy fillets

1 medium shallot, coarsely chopped

1 tablespoon Champagne vinegar or white wine vinegar

1 garlic clove, peeled

1 large ripe avocado, peeled, pitted, quartered

1/2 cup sour cream

1/4 cup chopped fresh Italian parsley

3 tablespoons chopped fresh tarragon

1 tablespoon chopped fresh basil

1/2 cup olive oil

30 cooked large American shrimp, peeled, tails left intact

Heads of green and red Belgian endive, trimmed, leaves separated

Easter Egg radishes, trimmed, with some tops still attached

Heirloom baby carrots, peeled, trimmed, with some tops still attached

Persian or Japanese cucumbers, cut into 3x1/2-inch spears

Sugar snap peas, trimmed

Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips

Description

This Dip Is Similar To The Original Green Goddess Dressing, Which Was Created In The 1920s At San Francisco?s Palace Hotel. Here, Sour Cream...

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