Karen's French Tarragon Vinaigrette
The most delicious Herbal Tarragon Vinaigrette starts with Homemade Tarragon Vinegar! Whirl in a blender - a fabulous topping for salads and more!
Servings: 12 one tablespoon portions; makes 3/4 cups
Equipment
- 1 blender
Ingredients
Tarragon Vinaigrette:
- 1/4 cup tarragon vinegar (see my recipe)
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons garlic peeled (can use up to 2 t.)
- 2 tablespoons vadalia onion sweet onion; can use shallots
- 1 teaspoon dijon mustard
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1/4 teaspoon pure cane sugar
- 1/3 cups fresh tarragon leaves
- 1/2 cup extra virgin olive oil or use half neutral oil such as expeller pressed safflower oil.
Instructions
- To the carafe of a blender add the first nine ingredients: tarragon vinegar through tarragon leaves. Blend from low to high speed for a full minute. The mixture will be smooth and bright green in color.
- Measure the oil (I use half EVOO with half safflower oil.) Remove blender cap center. On medium speed add oil slowly in a stream until emulsified.Store the dressing in a clean glass container in the refrigerator for up to three weeks.
Notes
Salad for Four:
On a large platter add: 4 cups of greens, 1/3 cup thinly sliced cucumber, 6 large shavings from heirloom carrots, 1/2 cup fresh mozzarella ciliegine balls, 1/3 cup thinly sliced watermelon radish and 2 tablespoons toasted breadcrumbs. Drizzle with 3 - 4 tablespoons of Karen's French Tarragon Vinaigrette.
This is the salad ingredients pictured, use the ingredients you love... or grow! Nutritional information is for the vinaigrette only. This recipe may not be reproduced without the consent of its author, Karen Sheer.
On a large platter add: 4 cups of greens, 1/3 cup thinly sliced cucumber, 6 large shavings from heirloom carrots, 1/2 cup fresh mozzarella ciliegine balls, 1/3 cup thinly sliced watermelon radish and 2 tablespoons toasted breadcrumbs. Drizzle with 3 - 4 tablespoons of Karen's French Tarragon Vinaigrette.
This is the salad ingredients pictured, use the ingredients you love... or grow! Nutritional information is for the vinaigrette only. This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition
Calories: 87kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 103mg | Potassium: 50mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg