Red Pepper With Tarragon Vinaigrette Food

TARRAGON SALAD DRESSING

Steps:

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

TARRAGON VINAIGRETTE

Steps:

• In a small bowl, dissolve pectin in boiling water; set aside. In a small bowl, whisk the apple juice concentrate, vinegar, mustard, oil, tarragon, pepper and pectin mixture. Cover and refrigerate for at least 1 hour.

RED PEPPER VINAIGRETTE

Steps:

• Place bell pepper, vinegar, olive oil, honey, salt, and black pepper into a blender. Puree until smooth.

ASPARAGUS WITH ROASTED RED PEPPERS

Steps:

• Toss 2 bunches trimmed asparagus with olive oil on a foil-lined baking sheet; season with salt and pepper. Broil, stirring occasionally, until tender, about 4 minutes. Drizzle with sherry vinegar and more olive oil; season with salt. Top with crumbled feta cheese and chopped roasted red peppers and parsley.

RED PEPPER WITH TARRAGON VINAIGRETTE

Steps:

• Mince the shallots and the garlic and place in a bowl.
• Preheat broiler. Cut the pepper into quarters or sixths and place skin side up on foil paper on a broiling pan. Broil until the skin blisters. Place the pepper in a paper bag and let cool. Peel away the skin and chop the pepper. Add to the bowl containing the shallots and garlic.
• Add the tarragon leaves and olive oil. Mix thoroughly. Add the vinegar, salt, and pepper and taste to correct seasoning. Place in a serving bowl and serve spooned over the fish at the table.

ASPARAGUS WITH RED AND YELLOW PEPPER COULIS

Steps:

• Cut peppers into quarters and remove stems and seeds.
• Simmer peppers in water to cover until tender (about 10 minutes), keeping the red and yellow ones in separate pans.
• Combine red peppers in a blender or food processor with a fourth of a cup of olive oil and enough of the cooking water to make a smooth puree. Add vinegar, salt and pepper to taste. Set the sauce aside. Repeat the process with the yellow peppers.
• Cut tough stems from asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalks. Rinse in cold water.
• Either cook asparagus in steamer or tie it in a bundle standing in two inches of water. Cook until spears are tender but firm. Drain and place on individual plates. Cool to room temperature before serving.
• Pour a small pool of yellow and red sauce on either side of the asparagus on each plate. Garnish with tarragon leaves and serve at room temperature.

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.

SPRING SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Whisk vinegar, oil, mustard, tarragon, salt and pepper in a small bowl. Add garlic and set aside.
• Cook asparagus until tender crisp. This depends on the size of the asparagus. If you are using thin asparagus this should only take about 3 minutes.
• Slice eggs.
• Divide salad greens between 2 plates.
• Top with eggs, asparagus, tomatoes, sardines and olives.
• Remove the garlic from the dressing and drizzle over the salads.

MIXED GREENS WITH TARRAGON VINAIGRETTE

Steps:

• In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well.

CHICKEN WITH TARRAGON-CAPER SAUCE WITH MIXED GREENS

Steps:

• Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.
• Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.

EASY TARRAGON VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice and oil until well blended. Season with salt and pepper. Just before serving, stir in the tarragon. Serve this vinaigrette on the day it is made.

ROASTED BEET SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Preheat oven to 350°.
• Leave root and 1-inch stem on beets; scrub with a brush.
• Place beets, 2 tablespoons olive oil, 1 tablespoon garlic, 1 teaspoon thyme, and 1 teaspoon tarragon in a large bowl; toss gently.
• Place beet mixture on a jelly-roll pan. Bake at 350° for 1 hour or until beets are tender. Drain and cool slightly.
• Trim off beet roots; rub off skins.
• Cut in half. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Combine vinegar, sugar, shallots, 2 tablespoons oil, 1 tablespoon garlic, 1/2 teaspoon thyme, 1/2 teaspoon tarragon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and oregano in a small bowl, stirring with a whisk.
• Add vinegar mixture and onion to beet mixture; toss gently.