Green Goddess Dressing -- The Seattle Times March 26, 2000
¾ c gently packed fresh French tarragon leaves ½
t salt
¾ c snipped fresh chives
6 T extra-virgin olive oil
¾ c gently packed fresh flat-leaf parsley leaves
¾ c sour cream or yogurt
6 anchovy fillets
freshly ground black pepper to taste
¼ c freshly squeezed lemon juice

Puree herbs, anchovies, lemon juice and salt in food processor or
blender. With machine still running, add oil in slow stream. Scrape
down sides. Add sour cream and pepper; process until smooth. Store
tightly covered in refrigerator for up to 3 days.

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