Seafood Salad With Creamy Trragon Dressing

TARRAGON SHRIMP SALAD

Steps:

• Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
• Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
• Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

TARRAGON SALAD DRESSING

Steps:

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

SEAFOOD SALAD WITH CREAMY TARRAGON DRESSING

Steps:

• Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes. Drain seafood and immerse in ice water until cold; drain again.
• Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp. each salt and pepper in a food processor. Whirl until smooth.
• Combine seafood, watercress, capers, and dressing in a large bowl. Add more salt and pepper to taste. Gently stir in avocado.

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.

SEAFOOD PASTA SALAD WITH CREAMY STRAWBERRY DRESSING

Steps:

• Cook seashell pasta according to package directions and let stand in sink to cool and allow excess water to drain. Place cooled, drained pasta in a large salad bowl.
• Add the shrimp, crab, onion, celery, cheese, walnuts, tarragon and salt and pepper to the pasta. With a large spoon, gently mix the salad ingredients until well blended.
• With a potato masher. mash about 8 medium-size strawberries until you have 2/3 cup of mashed strawberries. (You can also puree them in a food processor if you want a thinner dressing.) Add yogurt and mix well. Then add 1-2 teaspoons or more (if desired) of sugar to reach desired sweetness. Stir well.
• Add the creamy strawberry dressing to the salad mixture, and blend thoroughly with a large spoon. Chill until ready to serve.
• For added color, garnish the top of the salad with any remaining strawberry halves.

SHRIMP SALAD

Steps:

• Bring 8 cups of water, salt and lemon to a boil and add in the shrimp, cooking for 2-3 minutes before removing the shrimp and placing them in ice water.
• In a large bowl, add together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

SHRIMP AND AVOCADO SALAD WITH CREAMY TARRAGON DRESSING

Steps:

• Place the shrimp in a bowl and drizzle with lemon juice and a little olive oil. Season lightly with salt and pepper, toss to coat and set aside.
• Make the dressing by whisking the olive oil, buttermilk, vinegar, mayonnaise, mustard, garlic and tarragon together in a small bowl until creamy and well blended.
• In a large bowl, toss the various greens together with the grape tomatoes.
• Divide the greens between 4 serving plates and top with cucumber slices, avocado and shrimp. Drizzle with dressing and serve.

TANGY TARRAGON SHRIMP SALAD

Steps:

• In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
• In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
• In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.

SEAFOOD SALAD WITH CREAMY TRRAGON DRESSING

Steps:

• Total: 30 Minutes Preparation 1. Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes. Drain seafood and immerse in ice water until cold; drain again. 2. Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp. each salt and pepper in a food processor. Whirl until smooth. 3. Combine seafood, watercress, capers, and dressing in a large bowl. Add more salt and pepper to taste. Gently stir in avocado.