Pub Salad Board With Creamy Caper Tarragon Dressing Recipes

CHOPPED SALAD BOARD

Steps:

• On a large cutting board or platter, arrange the hard-boiled eggs, tomatoes, bell peppers, lemons and Cheddar. Cut or tear the bacon into bite-size pieces and add it to the board. Sprinkle over the chopped parsley and serve alongside your favorite dressing.

SALAD BAR SALAD WITH CREAMY ITALIAN DRESSING

Steps:

• For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and mash it into a paste with a fork. Chop the parsley, chives and basil very finely and add to the garlic.
• In a bowl, combine the garlic mixture, mayonnaise, sour cream, Parmesan, cayenne, paprika and Worcestershire, tasting frequently and adjusting the seasonings as needed. Chill for a couple of hours before serving. Thin with a little milk before using if desired.
• For the salad: To assemble, layer chunks of the iceberg lettuce on a platter. In lines, lay on the grated cheese, shredded carrots and cucumber slices, and sprinkle the sunflower seeds over the top. Drizzle on the dressing and serve.

GREEN BEAN SALAD WITH A CREAMY TARRAGON DRESSING

Steps:

• In a saucepan over high heat in 1 inch of water, heat green beans to boiling.
• Reduce heat to low, cover and simmer 5-10 minutes or until green beans are tender crisp; drain.
• In a bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix well.
• I like to put the green beans and sliced onions in a large zip-lock bag (less clean up) along with the tarragon dressing mixture, fumbling for dressing to coat green beans.
• If you don't have a large zip-lock bag you can place the green beans and sliced onions in a large dish and toss to coat with the tarragon dressing.
• Cover and refrigerate 2 to 3 hours hours for flavors to blend before serving.
• Garnish with freshly topped tarragon.
• Serve and Enjoy!

CREAMY TARRAGON SALAD DRESSING

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.

SUMMER DINNER SALAD WITH CREAMY CAPER DRESSING

Steps:

• Creamy Caper Dressing: Whisk together the capers, vinegar, buttermilk, salt and pepper.
• Then whisk in the oil in a steady stream to emulsify.
• Salad: Prepare a large bowl of ice water.
• STeam the corn until tender, about 3 to 6 minutes, depending on the ripeness, immediately plunge the corn into the ice water, and remove as soon as it's cooled.
• Using a large sharp knife, cut the corn from the cob, being sure to catch any juice.
• Cut the tomatoes in half width wise, then scoop out the seeds with your fingers.
• Cut into 1/4 inch dice.
• Peel off the outer dark green leaves from the romaine and cut off 3 inches from the tip.
• Cut inner leaves into 1/2 inch ribbons, then wash and dry thoroughly.
• Remove any brown outer leaves from the endive, then cut leaves into 1/2 inch ribbons.
• Combine the corn, tomatoes, romaine, endive, bacon and croutons in a large bowl.
• Toss with the dressing to distibute evenly.
• Add salt and pepper as you toss, until the capery flavour of the dressing comes through on the leaves.

IRISH PUB SALAD

Steps:

• Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing to taste with salt and pepper.
• Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve.

TARRAGON SALAD DRESSING

Steps:

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

CREAMY TARRAGON VINAIGRETTE

Steps:

• Stir together tarragon vinegarand Dijon mustard; season withcoarse salt. Pour in olive oil in a slow, steady stream, whisking untilemulsified. Stir in sour cream and tarragon.Season with freshly ground pepper.

CUCUMBER SALAD WITH TARRAGON DIJON DRESSING

Steps:

• Combine all salad ingredients in bowl and chill 30-45 minutes prior to serving.
• Whisk together all dressing ingredients and chill until ready to serve.

ROAST NEW POTATO SALAD WITH CAPER & TARRAGON DRESSING

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the potatoes in a large pan of water, cover and bring to the boil, then cook for 5 mins until tender. Drain well. Tip the potatoes onto a baking tray, toss in the oil, add some seasoning and cook for 45 mins until golden. Remove from the oven and leave to cool.
• Mix the dressing ingredients together in a large bowl. Add the potatoes and toss together to coat. Chill for up to 24 hrs or eat straight away.