Lennies Tarragon Orange Salad Recipes

TRICOLORE SALAD WITH ORANGES

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

CITRUS SALAD WITH TARRAGON

Steps:

• Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
• Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4"-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
• Do Ahead
• Syrup can be made 1 day ahead. Cover and chill.

LENNIE'S TARRAGON ORANGE SALAD

Steps:

• First, make salad dressing; you can do this in advance.
• Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor.
• With machine running, gradually add vinegar.
• Then, with machine still running, add oils in a thin stream.
• Process until well blended and creamy; taste and add salt if desired.
• Keep refrigerated.
• Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe.
• To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions.
• Toast almonds (I prefer flaked) and set aside until cool.
• Drain oranges well and place half in with lettuce and onions.
• Toss well with dressing (about 1/3 of the Salad Dressing recipe, or to your taste).
• Sprinkle top of salad with remaining oranges and the toasted almonds; serve.
• Leftover dressing keeps well in the fridge for about a week.

ORANGES WITH HONEY AND TARRAGON

Steps:

• Combine honey, juice and liqueur in small saucepan and heat just to simmer to blend. Remove from heat; cool to room temperature.
• Using sharp knife, peel oranges down to flesh, removing all trace of white pith. Do this over bowl to catch any juices. Slice oranges one-half-inch thick; remove any seeds.
• Arrange orange slices in shallow serving dish. Add any juices from trimming oranges to honey mixture. Scatter tarragon leaves over oranges; drizzle with honey mixture. Cover; refrigerate and serve.

TURKISH ORANGE SALAD WITH MEDITERRANEAN DRESSING

Steps:

• Slice a little piece off the top and bottom of each orange so you have a stable cutting surface. Trim away all skin and pith with a small sharp knife without taking too much off the fruit. Slice oranges horizontally and arrange on a serving platter.
• Combine onion, olive oil, lemon juice, and salt in a bowl and pour over the oranges. Grind fresh pepper over the salad and arrange black olives on top.

ORANGE TARRAGON MARINADE RECIPE

Steps:

• Combine liquid ingredients with spices and cook on low heat for 3 minutes. Remove from heat and cool. Marinate chicken or fish for 20 minutes or more. Cook chicken or fish in remaining marinade. Deglaze the pan periodically with a little water. Save the sauce and add apple cider vinegar to make additional dressing for a salad. Serve over a mixed green salad or with other vegetable. Makes 1 serving (1 fruit)

TOSSED SALAD WITH ORANGES

Steps:

• In a food processor or blender, combine the oil, vinegar, sugar, onion, mustard and salt. Cover and process until smooth. Stir in the poppy seeds, In a salad bowl, combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat. Serve immediately.

MANDARIN ORANGE & ROMAINE SALAD

Steps:

• In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.