ASPARAGUS WITH CREAMY TARRAGON VINAIGRETTE
Provided by Nancy Fuller
Categories side-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a sheet tray with foil.
- Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes.
- Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette.
- Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified.
TOMATO-TARRAGON VINAIGRETTE
Spoon over poached chicken or steamed mussels.
Provided by Molly O'Neill
Categories condiments
Time 5m
Yield One cup
Number Of Ingredients 6
Steps:
- In a medium-size bowl, combine the tomato juice, tarragon and shallots. Whisk in the olive oil, salt and pepper.
Nutrition Facts : @context http, Calories 36, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 3 grams
ASPARAGUS, ARTICHOKE, AND MUSHROOM SAUTE WITH TARRAGON VINAIGRETTE
Provided by Giada De Laurentiis
Categories side-dish
Time 27m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the Vegetable Saute: Warm the oil in a large skillet over medium-high heat. Add the shallot and the garlic and cook until tender, about 2 minutes. Add the mushrooms and asparagus to the pan and cook until tender. Add the artichoke hearts and season with salt and pepper, then cook until the artichoke hearts are heated through. Remove the skillet from the heat, then add in the tomatoes and stir to warm them up.
- For the Tarragon Vinaigrette: Combine the oil, vinegar, tarragon, salt and pepper in a glass screw-top jar. Seal the jar and shake vigorously to mix the vinaigrette.
- Toss the vegetables with the vinaigrette and serve.
TOMATO VINAIGRETTE
Provided by Food Network
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine tomatoes with olive oil and vinegar, chives and tarragon and season with salt and pepper.
GRILLED SUMMER SQUASH SALAD WITH ARUGULA, RANCH TOMATOES AND TARRAGON VINAIGRETTE
Steps:
- Tarragon Vinaigrette:
- In a small bowl add olive oil, sherry vinegar, chopped tarragon, salt and cracked pepper and whisk. Reserve for salad.
- Brush zucchini and squash with tarragon vinaigrette and grill lightly on both sides. Reserve for salad.
- In a large bowl, combine the arugula, tomatoes, and tarragon vinaigrette; add a little at a time. Do not overdress salad; greens should be lightly coated. Lay out 8 plates, arrange 1 zucchini slice and 1 yellow squash slice on each plate, add a handful of arugula tomato salad and season with salt and cracked pepper.
HEIRLOOM TOMATOES WITH TARRAGON
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt.
- Drizzle red wine vinegar all over the tomatoes.
- Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature.
TOMATO-AND-CUCUMBER SALAD WITH TARRAGON-AND-CHAMPAGNE VINAIGRETTE
Provided by Molly O'Neill
Categories salads and dressings, appetizer
Time 10m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together the olive oil, vinegar, shallot, salt and pepper. Add the tomatoes, cucumbers, onion and chives and toss to coat. Add the tarragon and mint and toss again. Line a serving bowl with the lettuce leaves and transfer the salad to it. Serve immediately.
Nutrition Facts : @context http, Calories 194, UnsaturatedFat 12 grams, Carbohydrate 17 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 401 milligrams, Sugar 9 grams
ROASTED BEET SALAD WITH TARRAGON VINAIGRETTE
Make and share this Roasted Beet Salad With Tarragon Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 180.9, Fat 7.1, SaturatedFat 1, Sodium 425.8, Carbohydrate 28.1, Fiber 5.5, Sugar 19.5, Protein 3.4
TOMATO, FENNEL AND WATERCRESS SALAD WITH FENNEL-TARRAGON VINAIGRETTE
Categories Salad Tomato Fennel Summer Tarragon Watercress Bon Appétit
Yield Serves 6
Number Of Ingredients 8
Steps:
- Whisk first 4 ingredients in medium bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.
- Mix watercress, fennel and tomatoes in large bowl. Toss with enough vinaigrette to coat. Season salad to taste with salt and pepper and serve.
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料理 Frenchカテゴリ Salad Dressing対象人数 4-6合計時間 5 分
- Using a high-speed blender, combine vinegar, zest and juice of lemon, shallot, mustard, honey, sea salt, black pepper, fresh tarragon. Blend to combine. Slowly poor in oil and blend till smooth and emulsified.
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- Combine shallot, oil, vinegar, agave (or honey), tarragon, mustard, salt and pepper in a blender, mini prep or jar with an immersion blender. Puree until smooth.
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