1 1/3 c. vegetable oil
1/2 c. tarragon vinegar
2 tbsp. minced garlic
1 tsp. salt
2 tsp. fresh ground pepper
3 tbsp. chopped fresh parsley
1 tsp. whole basil leaves
1 tsp. whole oregano
1 tbsp. + 1 tsp. anchovy paste
1/3 c. pimento-stuffed olives, sliced
1 tbsp. capers
1/4 c. grated parmesan cheese
1 tbsp. + 1 tsp. granulated sugar
4 green onions with tops, chopped

Combine all ingredients in blender or food processor. Blend well; chill thoroughly and serve over salad greens. Store in covered container in the refrigerator. Yield: 2 1/2 cups.