3 c. mayonnaise
1/2 c. chives or onion
1/2 c. leaf onion
2 cans anchovy
1/2 c. tarragon vinegar
1/2 c. parsley
1 tbsp. dry tarragon
1/2 tube anchovy paste

Mix all together, will make over a quart. Chop all greens fine, can store in refrigerator for 10 days. Serve over chopped lettuce.