MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE
Mixed Green Salad with Tarragon Vinaigrette
Categories Salad Leafy Green Herb Side No-Cook Vegetarian Quick & Easy Salad Dressing Arugula Vegan Raw Tarragon Watercress Lettuce Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
- Toss greens with dressing in a large bowl and season with salt and pepper.
CREAMY TARRAGON VINAIGRETTE
Use this dressing when making our Fingerling Potato Salad with Sugar Snap Peas.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Stir together tarragon vinegarand Dijon mustard; season withcoarse salt. Pour in olive oil in a slow, steady stream, whisking untilemulsified. Stir in sour cream and tarragon.Season with freshly ground pepper.
SUMMER BEAN SALAD WITH TARRAGON VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Combine the first 10 ingredients in a large mixing bowl. Set aside while you make the vinaigrette using the remaining ingredients.
- Place the wine in a saucepan with the tarragon stems and reduce over medium-high heat to 1-cup liquid. Immediately pour the hot, reduced wine over the chopped shallots and lemon zest in a medium-sized bowl. Let sit together and cool to room temperature (or place in refrigerator to speed up process). Remove the tarragon stems and discard. Whisk in the lemon juice and rice vinegar. Continue whisking, drizzling in the olive oil, tasting as you go. Season with salt and pepper as needed, and add a bit more lemon juice or rice vinegar if more acidity is desired.
- Combine the vinaigrette with the beans and vegetables and tarragon and taste again for seasonin
CHOPPED SALAD
Provided by Food Network Kitchen
Time 15m
Yield 2 servings
Number Of Ingredients 0
Steps:
- Blend 1/3 cup feta, 2 tablespoons olive oil, 1 tablespoon each lemon juice, water and dill, 1 small grated garlic clove, and salt and pepper to taste in a mini food processor. Toss with 1 chopped romaine heart, 1 small chopped cucumber, 5 chopped radishes, 1 drained can chickpeas, 2 chopped celery stalks, and 1/3 cup each thawed frozen peas and toasted sliced almonds. Season with salt and pepper.
GRILLED VEGETABLE SALAD WITH TARRAGON VINAIGRETTE
My taste testers described this salad as an 'explosion of flavor' in your mouth . . .starts out subtle and then builds! Note: To simplify preparation, the blanching of the beans and steaming of the potatoes can be done in advance!
Provided by Galley Wench
Categories Potato
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- Chill salad plates.
- VINAIGRETTE:.
- Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
- In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
- BLANCH BEANS:.
- Bring a large pot of salted water to a rapid boil.
- Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
- Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
- Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
- PREPARE VEGETABLES FOR GRILLING:.
- Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
- Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
- To Grill Vegetables:.
- Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
- Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
- Brush zucchini, onions, mushrooms and potatoes with olive oil.
- Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
- Remove from grill and cool slightly.
- Cut vegetables into 1-inch pieces.
- Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
- Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
- Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
- Pass remaining dressing.
SALAD WITH TARRAGON VINAIGRETTE
I learned to make this salad thirty years ago from my mother-in-law, who was born and raised in Paris. This is the best salad/dressing I've ever tasted and is always requested by friends and family.
Provided by Chef Pamela Jean
Categories < 15 Mins
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and spin-dry lettuce, set aside.
- In large bowl, mix remaining ingredients. Add lettuce on top and place in refrigerator.
- Toss well before serving and top with croutons and/or cheese sprinkles, if desired.
- A few tips: You may want to add more or less salt, depending on how much lettuce you are using.
- You can also use 1/4 chopped onion in place of the shallots - shallots have a milder, sweeter taste that truly compliments the dressing but vidalia or purple onion would be a good substitute.
- You can also add radishes, chopped kale, and raw spinach greens to the lettuce before tossing.
Nutrition Facts : Calories 147.9, Fat 13.8, SaturatedFat 1.8, Sodium 608.8, Carbohydrate 5.8, Fiber 1.2, Sugar 0.7, Protein 1.7
CHOPPED SALAD WITH TARRAGON VINAIGRETTE
Humble ingredients tossed in a tangy tarragon vinaigrette make a delicious salad. Succulent romaine is the perfect green to accompany a spicy main dish; the midribs are particularly cool and refreshing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- In a large bowl, combine all of the ingredients and toss with your hands until evenly distributed. To serve, gather a handful of salad and gently drop it onto a salad plate, forming a pyramid.
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