Green Goddess Dressing
This may used immediately or stored in the refrigerator for up to 3 days.
Makes about 1 cup
Place the chives, parsley, anchovy fillets and tarragon vinegar in a food processor and pulse a few times to combine. With the motor running, add the olive oil in a steady stream, scraping down the sides, and process until pureed. Add the crème fraiche and process until smooth. Season with salt and pepper.
¼ cup snipped chives
¼ cup fresh flat leaf parsley leaves
2 tablespoons chopped fresh tarragon
2 anchovy fillets
2 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1/2 cup crème fraiche
Kosher salt and freshly ground black pepper