Best Chopped Salad With Tarragon Vinaigrette Recipes

TARRAGON SALAD DRESSING

Steps:

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

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
• Toss greens with dressing in a large bowl and season with salt and pepper.

SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Rinse and spin-dry lettuce, set aside.
• In large bowl, mix remaining ingredients. Add lettuce on top and place in refrigerator.
• Toss well before serving and top with croutons and/or cheese sprinkles, if desired.
• A few tips: You may want to add more or less salt, depending on how much lettuce you are using.
• You can also use 1/4 chopped onion in place of the shallots - shallots have a milder, sweeter taste that truly compliments the dressing but vidalia or purple onion would be a good substitute.
• You can also add radishes, chopped kale, and raw spinach greens to the lettuce before tossing.

CHOPPED SALAD WITH TARRAGON VINAIGRETTE

Steps:

• In a large bowl, combine all of the ingredients and toss with your hands until evenly distributed. To serve, gather a handful of salad and gently drop it onto a salad plate, forming a pyramid.

GRILLED VEGETABLE SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Chill salad plates.
• VINAIGRETTE:.
• Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
• In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
• BLANCH BEANS:.
• Bring a large pot of salted water to a rapid boil.
• Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
• Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
• Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
• PREPARE VEGETABLES FOR GRILLING:.
• Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
• Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
• To Grill Vegetables:.
• Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
• Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
• Brush zucchini, onions, mushrooms and potatoes with olive oil.
• Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
• Remove from grill and cool slightly.
• Cut vegetables into 1-inch pieces.
• Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
• Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
• Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
• Pass remaining dressing.

CREAMY TARRAGON VINAIGRETTE

Steps:

• Stir together vinegar and mustard; season with salt and pepper. Pour in olive oil in a slow, steady stream, whisking until emulsified. Stir in sour cream and tarragon.