There are probably a million incantations of this dressing. I tend to skip the traditional anchovies and make it vegetarian with the addition of capers as a briny element. I also like a lot of herbs. And an avocado. And I can’t help but add some hot sauce. I try to remember not to be intimidated by the long list of ingredients; they’re easy to find and it’s really simple to make. This is definitely a kitchen sink sort of dressing and it makes a lot- three cups worth. Sometimes I cut it in half and still have plenty. But I like to have it around to slather on crusty bread and serve with poached eggs for breakfast.
4 ounces arugula
2 tablespoons tarragon
1 bunch basil
1 bunch cilantro
1 bunch parsley
1 avocado
1 shallot; peeled
2 cloves of garlic; peeled
3 tablespoons capers in brine
1 tablespoon lime juice
4 tablespoons red wine vinegar
½ cup heavy whipping cream
¼ cup sour cream
6 tablespoons olive oil
1 tablespoon hot sauce
1 tablespoon Dijon mustard
½ teaspoon salt and black pepper
1 head iceberg lettuce
1 really red tomato
Food process altogether. 
Re-season with salt and pepper. Quarter the iceberg and garnish with tomatoes or avocados. Serve with a steak knife for maximum authenticity.
What to do with the extras? Excellent as a salad dressing, a potato salad base, served with crudités, etc.
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