Orange Tarragon Dressing Food

ORANGE TARRAGON GRAVY

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat. Add enough water to the drippings to measure 1-1/2 cups. , In a small saucepan, combine flour and orange juice until smooth. Gradually stir in the drippings mixture. Stir in the bouillon, tarragon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

ORANGE TARRAGON DRESSING

Steps:

• Squeeze the garlic paste from the heads of roasted garlic into a blender.
• Add the orange juice, mustard, vinegar, salt, and pepper and puree until smooth and creamy.
• Add the tarragon and whirl briefly just to mix-there should be flecks of green throughout the golden dressing.
• Set aside for at least 30 minutes to allow the flavors to marry.
• Tightly sealed and refrigerated, the dressing will keep for about a week.

ORANGE TARRAGON DRESSING

Steps:

• Squeeze the garlic paste from the heads of roasted garlic into a blender.
• Add the orange juice, mustard, vinegar, salt and pepper and puree until smooth and creamy.
• Add the tarragon and whirl just briefly to mix. Set aside for at least 30 minutes to allow the flavors to marry.
• Variation: for Apple Basil Dressing, use ½ cup unsweetened apple juice instead of orange juice and mince 8 large basil leaves in place of the tarragon.

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.

TARRAGON SALAD DRESSING

Steps:

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

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 SALAD DRESSING

Steps:

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

GRILLED LOBSTER SALAD WITH ORANGE TARRAGON DRESSING

Steps:

• Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
• Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
• Spoon some of the marinade onto the lobster meet through the spilt in the shells.
• Prepare grill for medium high heat. Place lobster on the grill split side up.
• Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
• On 4 serving plates place lettuce leaves as a bed for the salad.
• Remove the lobster meat from the shell and cut each tail in half lengthwise.
• Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
• Drizzle each serving with dressing; pass additional dressing on the side.