Recipe: Green Goddess Salad Dressing (2 recipes) for Cherie

Hi Cherie:-) The following two recipes come from two different cookbooks. The first recipe is from Cane River Cuisine, The Junior League of Natchitoches, Louisiana. The second comes from River Road Recipes, The Junior League of Baton Rouge Louisiana.

GREEN GODDESS SALAD DRESSING
Source: Cane River Cuisine: Louisiana's Finest Recipes by The Junior League of Natchitoches, Louisiana

1 egg
4 Tbsp. tarragon vinegar
1 Tbsp. lemon juice
1 tsp. sugar
1 tsp. Dijon mustard
1 cup salad oil()I would use canola oil.)
1 (2 ounce) can chopped anchovy fillets
1 Tbsp. dries crumbled tarragon (optional)
1 tsp. garlic salt
1 Tbsp. chopped chives
1 green onion, chopped
1 cup minced parsley, lightly packed
1 cup sour cream

Place in blender, 1 egg, 2 Tbsp. tarragon vinegar. lemon juice, sugar and mustard. Cover and blend a few seconds. Remove cover and with motor running, slowly pour in the oil in a steady stream, blanding until smooth. Add anchovies, tarragon and garlic salt. Blend. Add chives, green onion and parsley, and blend until finely minced. Add the remaining 2 Tbsp. tarragon vinegar and sour cream. Blend just a few seconds. Makes 3 cups

GREEN GODDESS SALAD DRESSING
Source: River Road Recipes: The Textbook of Louisiana Cuisine by The Junior League of Baton Rouge Louisiana

1 clove garlic, crushed
2 Tbsp. chopped anchovies (optional)
3 Tbsp. chopped green onion
1 Tbsp. lemon juice
3 Tbsp. tarragon wine vinegar
1/2 cup sour cream
1 cup mayonnaise
1/3 cup chopped parsley
Salt and coarse black pepper, to taste

Mix in order given and chill. Makes 1 pint