Lennies Tarragon Orange Salad Food

LENNIE'S TARRAGON ORANGE SALAD

Steps:

• First, make salad dressing; you can do this in advance.
• Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor.
• With machine running, gradually add vinegar.
• Then, with machine still running, add oils in a thin stream.
• Process until well blended and creamy; taste and add salt if desired.
• Keep refrigerated.
• Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe.
• To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions.
• Toast almonds (I prefer flaked) and set aside until cool.
• Drain oranges well and place half in with lettuce and onions.
• Toss well with dressing (about 1/3 of the Salad Dressing recipe, or to your taste).
• Sprinkle top of salad with remaining oranges and the toasted almonds; serve.
• Leftover dressing keeps well in the fridge for about a week.

TARRAGON RICE PILAF

Steps:

• Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1-2 minutes.
• Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 15 minutes.
• Keep rice covered and remove from heat after it has been simmering for the 15 minutes. Let sit for 5 minutes. Fluff rice with a fork and stir in parsley and tarragon. Serve.

PEA AND FENNEL SALAD

Steps:

• Whisk together the vinegar, olive oil, mustard, honey and onion powder in a large bowl.
• Add the peas, fennel and tarragon to the bowl.
• Toss to coat. Season to taste with salt and pepper.
• Above steps can be done in advance. Top with nuts immediately before serving to maintain crispiness.

CHERRY-TARRAGON CHICKEN SALAD

Steps:

• Bring orange juice and cherries to a boil in a small pan over medium-high heat, then drop heat, and allow to simmer until the liquid has reduced to 1/4 cup, at least 15 minutes or so (now is a good time to go chop up your chicken meat).
• Allow the orange cherry mixture to cool slightly.
• Combine chopped chicken with mayo, sour cream, tarragon, orange rind, and salt and pepper to taste.
• Stir in the cooled cherry mixture and toss to coat well.
• Cover and chill at least 2 hours.

CHICKEN TARRAGON & MANGO SALAD

Steps:

• Line a backing tray with baking paper,
• Bake the chicken breast in the over, with a sprinkle of tarragon, turn two times and let bake for at least 30 minutes, until cooked through.
• Mix all the vegetable items together.
• Once chickeb is cooked, remove from oven and allow to cool slightly, then cut into thin slices and serve over the salad mix.
• Squeeze some lemon or orange juice over the salad.
• Season with salt and pepper.