Another of our chef candidates has come, cooked, and left us with this tangy offering. (Previous recipes are 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.