Best Mixed Green Salad With Tarragon Vinaigrette Recipes

Mixed Green Salad with Tarragon Vinaigrette Recipe: image

Provided by What's Cooking America

Categories Salad

Time 20m

Number Of Ingredients 11

4 teaspoon Sherry Vinegar
1 tablespoon shallot, (minced)
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil, (extra-virgin)
2 teaspoons fresh tarragon, (finely chopped)
1/2 pound frisee ((French curly endive), torn into bite-size pieces)
1 head (1 pound) Boston lettuce, (torn into bite-size pieces)
1 bunch (1/2 pound) arugula, (coarse stems discarded)
1 bunch (1/2 pound) watercress, (coarse stems discarded)

Steps:

In a small bowl, whisk together the vinegar, shallot, mustard, salt, and pepper. Then add the olive oil in a slow stream, whisking until emulsified. Whisk in tarragon.
In a large salad bowl, toss the frisee, Boston lettuce, arugula, and watercress and then season with salt and pepper.
NOTE: Greens can be washed, trimmed, and torn one (1) day ahead and chilled in a sealed plastic bag lined with paper towels.
DO NOT OVERDRESS YOUR SALADS - Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.
Makes 8 servings.

Mixed Greens with Tarragon Vinaigrette image

Yield Serves 8

Number Of Ingredients 7

1 1/2 teaspoons Dijon-style mustard
1 shallot, minced
4 teaspoons tarragon white-wine vinegar
2 tablespoons minced fresh tarragon leaves or 1 teaspoon dried, crumbled
1/3 cup extra-virgin olive oil
8 cups torn mixed baby greens such as red or green oak-leaf and Lollo
rosso lettuces (available at specialty produce markets and some supermarkets), rinsed well and spun dry

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.

Mixed Salad with Tarragon image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/2 cucumber, thinly sliced (peel a seeded cucumber, rinse a seedless cucumber with peel left on)
1 ripe tomato, quartered and thinly sliced
1 small red onion or 1/2 medium red onion, thinly sliced
1 large or 2 medium romaine hearts, washed and chopped
3 to 4 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried
2 tablespoons white balsamic vinegar or white wine
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Sesame seeds, for garnish

Steps:

Combine all the vegetables and tarragon in a serving bowl. Dress salad with vinegar, oil, and salt and pepper, to taste. Garnish the salad with lots of sesame seeds when ready to serve.