Mixed Green Salad with Green Goddess Dressing

Using a vegetable peeler, strip long ribbons from the carrots; transfer to a bowl of ice water to let curl.

Combine mayonnaise, sour cream, chives, parsley, vinegar, lemon juice, tarragon, anchovies, and salt and pepper to taste in a food processor; purée until smooth.

Drain carrots and toss together in a bowl with mixed greens. Drizzle with some of the dressing and gently toss. Reserve remaining dressing for another use.