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Green Goddess Dressing

We first made this at the cabin in Tennessee, and have found it to be a trusty friend when you're in need of the refreshment of a crisp iceberg wedge.

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1 cup mayonnaise, divided
1 tablespoon tarragon vinegar or white-wine vinegar
4 anchovy fillets, finely chopped
1 small garlic clove, minced
3 scallions, chopped
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
1 cup sour cream
Salt and pepper

Process 1/2 cup mayonnaise, the vinegar, anchovy fillets, garlic, scallions and herbs in a food processor to combine.
Whisk with remaining 1/2 cup mayonnaise and the sour cream. Season with salt and pepper. Refrigerate 1 hour or up to 4 days.
Yield: 2 1/2 cups.
Martha Stewart Living

09:23:00 on 05/22/07 by liz - Category: Recipes

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