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Posted by John Dickman, Food Service
Manager

Another of our href="http://googleblog.blogspot.com/2005/08/keyword-chefs.html" >chef
candidates has come, cooked, and left us with this tangy
offering. (Previous recipes are href="http://googleblog.blogspot.com/2005/09/job-requirement-food-must-taste-great.html" >
here.)

Green Goddess
Dressing

1 bunch green onion, ends trimmed
10 sprigs parsley, stems removed
6 sprigs fresh thyme
2 tsp. dry tarragon
5 sprigs fresh dill
5 anchovy fillets
1 c. mayo
3/4 c. sour cream
3/4 c. white or red wine vinegar
1 T. sugar
2 tsp. salt
1 tsp. ground black pepper
2-3 cloves garlic

Throw all ingredients in a blender (preferably rinsed of margarita
residue), and blend, blend, blend. If you've got time, let it
sit overnight - this helps marry the flavors and enhances the
tarragon.

Transfer the dressing, rinse blender well and resume margaritas
while waiting to serve Green Goddess on your favorite salad, as a
veggie dip, or as a sauce for fish or chicken. If refrigerated it
will last up to a week or more.

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