4 anchovy fillets, chopped 2 green onions, green parts only, finely chopped 1 1/2 tablespoons chopped parsley 2 tablespoons chopped tarragon 2 tablespoons tarragon vinegar 2 tablespoons minced chives 1 1/2 cups mayonnaise

Step 1 In a food processor or blender, puree the anchovies, green onions, parsley, tarragon, vinegar and chives, or grind with a mortar and pestle to make a fairly smooth paste. Stir the mixture into the mayonnaise. Refrigerate tightly covered. This will make just over 1 1/2 cups dressing, more than enough for the salad.

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