Creamy Tarragon Salad Dressing Food

CREAMY TARRAGON SALAD DRESSING

Steps:

• Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.

CREAMY TARRAGON DRESSING

Steps:

• With hand mixer beat egg yolks for 5 minutes Or till fluffy and light in color.
• At medium speed, stream in oil slowly, mixing for 2 more minutes.
• At slow speed, add lemon juice, mayo, milk and vinegar. Blend for 2 minutes.
• Add all other ingredients, blend for 5 minutes.
• Chill overnight for best flavor.
• Serve over Boston lettuce and top with bay shrimp.

A CREAMY TARRAGON DRESSING

Steps:

• Whisk together 1st 6 ingredients in a small bowl until combined.
• Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth.
• Whisk in green onion and tarragon.
• Use immediately, or store in an airtight container in the refrigerator up to 2 days.
• Let chilled dressing stand 30 minutes before using.

PUB SALAD BOARD WITH CREAMY CAPER TARRAGON DRESSING

Steps:

• Preheat the oven to 375 degrees F.
• For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Set aside.
• For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake until the edges are starting to brown and crisp, 10 to 12 minutes. Remove and let cool slightly; the prosciutto slices will continue to crisp as they cool.
• Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside.
• To build the board, transfer the dressing to a serving bowl and place on a large board or platter. Add the butter lettuce in a pile, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Sprinkle the eggs, cucumbers and tomatoes with a little salt and pepper. Serve.

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

TARRAGON DRESSING

Steps:

• Lightly beat the vinegar and lemon juice with the mustard. Stir in the tarragon.
• Whisk in the oil, beating it vigorously or shake the entire mixture in a tightly covered jar until well blended. Season with salt and pepper.

TARRAGON SALAD DRESSING

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

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

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.