MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE RECIPE:
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.
SIRLOIN BOURGUIGNONNE BURGERS AND MIXED GREENS WITH TARRAGON VINAIGRETTE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 22m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat grill pan or grill to medium high heat. If using a charcoal grill, prepare coals.
- Combine ground sirloin with wine, thyme, shallot, steak seasoning or salt and pepper. Form meat into 4 large patties, 1 to 1 1/2-inch thick. Drizzle patties with extra-virgin olive oil to keep them from sticking to grill or grill pan. Cook patties 5 minutes on each side for medium rare, 8 minutes on each side for medium well.
- Toast rolls under hot broiler or in toaster oven. Spread mousse pate on the bun bottom. Top with burger, cornichons and red leaf lettuce. Spread bun tops with grainy mustard and set into place.
- Place greens and scallions in a medium bowl. Whisk tarragon, mustard and vinegar together and add oil in a slow stream. Pour dressing on greens and toss with tongs. Season salad with salt and pepper, to taste.
- Serve burgers with greens and Portobello Mushroom "Fries".
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: 10 to 16 minutes
- Ease of preparation: easy
- Portobello Mushroom "Fries":
- 4 large portobello mushroom caps
- Extra-virgin olive oil, for drizzling, plus 1/4 cup
- Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
- 2 eggs, beaten
- 1/4 cup flat-leaf parsley, chopped
- 1 cup Italian bread crumbs
- 1/2 cup shredded or grated Parmesan
- Preheat a grill pan over medium high to high heat.
- Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.
- Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
- Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.
- Yield: 4 servings
- Prep time: 10 minutes
- Cook time: 15 minutes
- Ease of Preparation: easy
TARRAGON SALAD DRESSING
Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.
Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
LOBSTER SALAD WITH GREENS AND CITRUS VINAIGRETTE
The sweetness of the lobster and tomatoes is balanced by a light but flavorful lemon-orange dressing. Tarragon adds a fresh zing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
- Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
- Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
- Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.
Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g
MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE
Mixed Green Salad with Tarragon Vinaigrette
Categories Salad Leafy Green Herb Side No-Cook Vegetarian Quick & Easy Salad Dressing Arugula Vegan Raw Tarragon Watercress Lettuce Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
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.
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