1 clove garlic, crushed
3 tbsp. anchovy paste
3 tbsp. finely chopped chives or green onion tops
1 tbsp. lemon juice
1/2 c. sour cream
3 tbsp. tarragon white vinegar
1 c. mayonnaise
1/4 c. finely chopped parsley
Salt
Freshly grated pepper

Combine all ingredients in order given. Season to taste with salt and pepper. Chill. Pour over a salad of mixed greens - coarsely torn romaine, chickery escarole, head lettuce and leaf lettuce. Toss until greens are well coated. Makes about a pint.