Best Seafood Salad With Tarragon Dressing Recipes
SEAFOOD SALAD WITH CREAMY TARRAGON DRESSING
Serve this seafood mix on a bed of watercress or butter lettuce, or as a sandwich in toasted brioche buns or on crusty bread.
Provided by wp
Time 30m
Yield Serves 4 as a main-dish salad
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes. Drain seafood and immerse in ice water until cold; drain again.
- Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp. each salt and pepper in a food processor. Whirl until smooth.
- Combine seafood, watercress, capers, and dressing in a large bowl. Add more salt and pepper to taste. Gently stir in avocado.
Nutrition Facts : Calories 402, Carbohydrate 16, Cholesterol 338, Fat 19, Fiber 3.4, Protein 42, SaturatedFat 2.9, Sodium 1118
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.
TARRAGON-SEAFOOD SALAD
Snow pea pods and seafood sticks lend lots of color and appetite appeal to this fun bow-tie pasta.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
- Gently toss pasta, pea pods and remaining ingredients.
- Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.
Nutrition Facts : Calories 305, Carbohydrate 41 g, Cholesterol 25 mg, Fat 1, Fiber 2 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1030 mg
CREAMY TARRAGON SALAD DRESSING
Fresh garlic, tarragon, mustard seed, and celery seed flavor this easy-to-make creamy vinaigrette. During the summer, I use 2 teaspoons of fresh tarragon.
Provided by Falvor King
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 10m
Yield 14
Number Of Ingredients 13
Steps:
- Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.
Nutrition Facts : Calories 58.6 calories, Carbohydrate 2.8 g, Fat 5.4 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 201.8 mg, Sugar 1.8 g
TARRAGON CRAB SALAD
The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.
Provided by Shelley Wiseman
Categories Salad Blender Tomato No-Cook Quick & Easy Crab Summer Healthy Tarragon Chive Lettuce Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
- Toss crabmeat with dressing, tarragon, and chives.
- Season tomatoes with salt and serve topped with romaine and crab
POTATO AND SEAFOOD SALAD WITH TARRAGON
Steps:
- Place potatoes in heavy large saucepan. Add water to cover. Season generously with salt. Bring to boil. Cover and cook until potatoes are tender, about 25 minutes. Drain. Cool slightly. Peel potatoes. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick pieces. Place half of potatoes in large bowl. Drizzle with 1 tablespoon vinegar. Season with salt and pepper. Add remaining potatoes. Drizzle with 1 tablespoon vinegar. Season with salt and pepper.
- Melt butter in heavy large skillet over high heat. Add shrimp and scallops and sauté until cooked through, about 5 minutes. Transfer shrimp, scallops and any juices to bowl with potatoes; add crabmeat. Toss gently to blend. Cover and refrigerate until well chilled, about 2 hours.(Can be prepared 1 day ahead. Keep refrigerated.)
- Stir sour cream, mayonnaise, green onions, minced tarragon and remaining 1 tablespoon vinegar in small bowl to blend. Pour dressing over potato mixture. Toss gently to blend. Season to taste with salt and pepper. Garnish with tarragon sprigs and serve.
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