In processor; 2 egg yolks, l/4 cup tarragon vinegar, l tsp. dry
mustard, handful fresh parsley. tops from a bunch of green onion,
2 garlic buds – mix well. Add l pt. safflower oil gradually plus
l small can anchovies, pepper and l/2 cup light cream.
Mix with variety of lettuces, alfalfa sprouts, sliced red onion,
green pepper, cubed cheese & decoragte with cherry tomatoes and
ridged cuke slices.