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Homemade Salad Dressing: Tarragon vinaigrette

Wednesday, November 19th, 2008

I bought a bunch of fresh tarragon at the market because I don’t think I’d ever bought fresh tarragon before.

Then it sat in my fridge for a while, making me feel guilty.

In the nick of time I used it in a delicious homemade salad dressing.

Now I can buy fresh tarragon again!

Fresh Tarragon Vinaigrette

Adapted from Wasabi Bratwurst’s Everyone’s Favorite Fresh Herb Salad Dressing

What I Changed and Why: Kept the fresh herb to tarragon only to highlight its flavor; Kept the vinegar to just balsamic for simplicity; Adjusted other spices to taste.

3 tablespoon fresh tarragon leaves, finely minced
1/2 Tbsp finely chopped garlic
1 1/2 Tbsp Dijon mustard
½ teaspoon kosher salt
½ teaspoon black pepper, fresh ground
3 tablespoons balsamic vinegar
3 tablespoons extra virgin olive oil
Salad greens (such as one small head red leaf lettuce)

1. Shake all of the ingredients together in a jar with a tight fitting lid. (If you do not have such a jar then first whisk together all ingredients, adding the fresh herbs at the very end.)

2. Toss the greens & the dressing in a large bowl and plate it.

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Recipe: Balsamic Caesar Salad Dressing

Friday, October 24th, 2008

There are two types of people: those who view salad as something to eat because it’s healthy and those who love salad.

I truly love salad. Good salad.

Some friends of my future in-laws, Pat and Beth, spent a year traveling the world before they settled down and had kids. Beth, an avid vegetable eater, nearly went crazy. As soon as they arrived in a new country, Beth learned the word for “green” in the native tongue. At each restaurant she pleaded to the server, “Green! Green!” in hopes that a plate of vegetables would arrive.

Here’s a fun twist on Caesar salad dressing. I think it appeals to both salad types.

Balsamic Caesar Salad Dressing

2 Tbsp balsamic vinegar
1/2 Tbsp grainy mustard
1 Tbsp anchovy paste
1 egg
1/4 cup olive oil
Optional: 1/4 cup Parmesan cheese, grated

In a glass measuring cup, combine vinegar, mustard, and anchovy paste and mix with a fork. Bring a small saucepan of water to boil. Add egg and boil 45 seconds. (No more!) Take out with slotted spoon. Rinse with cold water and crack egg into the mixture. Mix well. Whisk in olive oil with a slow, steady stream of olive oil. Coat salad greens, tossing well. If desired, add grated Parmesan and toss again.

Posted in Recipes, Uncategorized, Vegetables | 1 Response »
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