Are you a Green Goddess?

We have been getting a plethora of carrots from the CSA recently. We used a bunch of them for the spaghetti sauce and I made some Carrot Fennel Pasta and then a dipping sauce for raw carrot sticks. I am not a huge fan of raw carrots, unless they are in some sort of creamy dressing like ranch or blue cheese. I had some left over tarragon from the gazpacho and the first thing that came to mind was that delicious tarragon dressing they have at Grill. If you live in Tucson and don't know about Grill, you are out of the loop, and also lame. Grill is downtown right next to Wig-O-Rama and is open 24/7. So if you're craving the best tater tots in town, you can get them Wednesday at 5pm or after a long Saturday night at Congress, you're in luck. One of my favorite dishes the Freaking Great Tortellini. Seriously, that's what it's called on the menu. It's fresh spinach, chives, and grilled chicken in a creamy garlic and parmesan cheese sauce. And like I said before, they have the best tater tots in town--scratch that, the world. No questions, hands down the best.

So, Grill has this freaking awesome tarragon dressing. It's great on salads and also great to dip tater tots in. I have extra tarragon, I should make tarragon dressing. I did some searching on tastespotting and found the history of Green Goddess Dressing. According to The New York Times, "The Green Goddess salad was made famous at the Palace Hotel in San Francisco in 1923 as a tribute to George Arliss, the star of the play The Green Goddess." It has a foundation of anchovies, chives, scallions, and tarragon. Do not be afraid of the anchovies. Yes, they are fishy, but that is what this dressing needs. It's like a great caesar salad dressing, it needs to have the slight back taste of anchovies. This dressing is delish. It would go great on simple romaine and definitely perfect for dipping carrots. One thing, do not overdose on the garlic. As always, I put in extra garlic and this is definitely not the place. The raw garlic is very intense and makes the dressing actually a little spicy, but not in a good way. Start with one clove and slowly add more until you are happy. You can always add more, you can't take some away. Super yum.

Green Goddess Dressing
adapted from EAT.DRINK.THINK.

• 1 cup mayonnaise
• 3 flat oil packed anchovy fillets, minced
• 1 teaspoon oil from anchovy jar or tin
• 2 cloves garlic, minced
• 1 scallion chopped
• 2 tablespoons chopped flat leaf parsley
• 2 tablespoons chopped chives
• 3 tablespoons chopped tarragon
• 1 tablespoon wine vinegar
• salt and freshly ground pepper

Combine all ingredients except salt and pepper in food processor and purée until smooth. Season with salt and pepper.