Green Goddess Wedge Salad

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For the Green Goddess Dressing:

1 1/4 cups packed fresh watercress (or baby spinach)

3/4 cup packed fresh parsley

1/4 cup roughly chopped fresh chervil (or more parsley)

1/4 cup roughly chopped fresh tarragon

3 tablespoons roughly chopped fresh chives

2 teaspoons capers

2 anchovy fillets

1 small clove garlic

2 scallions, chopped

Pinch of sugar

2 tablespoons fresh lemon juice

4 teaspoons white wine vinegar

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons Worcestershire sauce

2/3 cup mayonnaise

1/2 ripe avocado

Kosher salt and freshly ground pepper

For the Wedge Salad:

3 strips thick-cut bacon

1 1/2 heads iceberg lettuce, cut into 6 wedges

Kosher salt and freshly ground pepper

1/2 ripe avocado, diced

1/4 cup small chervil sprigs

2 tablespoons finely chopped chives

1 scallion very thinly sliced