Green Goddess Dressing
From the CIA prof. chef C.B.

2 oz. spinach leaves
2 oz. watercress leaves
1 tbsp fresh parsley
1 tbsp fresh tarragon
1 garlic clove, mashed
4 oz. vegetable oil
1 tbsp mustard
salt, pepper lemon juice to taste

Puree the spinach, watercress, parsley, tarragon, and garlic with the oil in a food processor. Combine the puree with the mayo and mustard Add the salt pepper and lemon juice, and refrigerate immediately.