Green Goddess Salad

• 1 12 cups mayonnaise
• 14 cup chives, minced
• 2 tablespoons taggaron vinegar
• 2 tablespoons fresh parsley, minced
• 1 tablespoon dried tarragon, crushed
• 4 anchovy fillets, finely chopped
• 1 green onion, finely chopped
• 6 cups romaine lettuce, torn and chilled
• 3 cups curly endive lettuce, torn and chilled
• 1 (9 ounce) package frozen artichoke hearts, cooked, drained and chilled
• 13 cup pitted ripe olives, sliced
• 1 (2 ounce) can anchovy fillets
• 2 medium tomatoes, cut into wedges

1. Combine all dressing ingredients and mix thoroughly.
2. Chill for 1 hour.
3. For salad, combine all ingredients, top with 1/3 cup dressing and toss several times until all lettuce is coated.
4. Serve on chilled plates and pass additional dressing.
5. (Note: cooking time shown is for chilling dressing -- of course can be served right after making, but it's best when it is allowed to let all the ingredients just chill together for a while -- ).

mayonnaise, chives, taggaron vinegar, fresh parsley, tarragon, anchovy, green onion, romaine lettuce, endive lettuce, olives, anchovy fillets, tomatoes

Taken from www.food.com/recipe/green-goddess-salad-400294 (may not work)