Lemon Herb Dressing With Mint And Tarragon Recipes

TARRAGON SALAD DRESSING

Steps:

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

LEMON-HERB DRESSING WITH MINT AND TARRAGON

Steps:

• Whisk together all ingredients until blended.
• Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
• Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.

LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

HERB, LEMON AND GARLIC DRESSING

Steps:

• Combine yoghurt, herbs, garlic, lemon juice and salt and pepper in a screw top jar.
• Secure lid and shake well to combine.
• Recommended for drizzling over lamb, spinach or green salad.
• Will keep in jar for up to 2 days in the fridge.

LEMON-HERB DRESSING

Steps:

• In a medium jar with a tight-fitting lid, place lemon zest plus juice, honey, Dijon mustard, olive oil, chives, parsley, and tarragon. Season with salt and pepper, tighten lid, and shake to combine. To store, refrigerate, up to 5 days.

CREAMY LEMON-HERB DRESSING

Steps:

• Place all ingredients in the bowl of a food processor. Process until smooth and creamy. Season with salt and pepper.

LEMON CHICKEN WITH TARRAGON DRESSING

Steps:

• Heat oven to 190C/fan 170C/gas 5. Wipe the chickens and season them inside. Using a skewer, prick the lemons all over, then put two inside each chicken. Tie the legs together, place in separate roasting tins, then brush each with 1 tbsp oil. Roast for 1 hr, then brush the skin with a little honey and season with salt and pepper. Roast for a further 30-40 mins until the chickens are well cooked and glossy. Remove from the tins and leave to cool. They can now be wrapped in foil and stored in the fridge for up to 24 hrs.
• To make the dressing, whisk together the crème fraîche, tarragon, lemon zest and juice, remaining oil, salt and pepper.
• To serve, separate the leaves from the Little Gems, then arrange over two platters. Remove the breasts from the chickens in one piece, then pull the meat from the legs and wings and shred it. Cut each breast into 7-8 pieces. Put a little brown meat in each lettuce leaf, then top each with a slice of breast. Just before serving, drizzle a little dressing over each piece of chicken.