Summer Waldorf With Yogurt Tarragon Dressing Recipes

SUMMER WALDORF WITH YOGURT-TARRAGON DRESSING

Steps:

• Bring 2 inches of water to a boil with fennel stalks in a large saucepan. Add chicken and 3 tablespoons salt (if chicken is not fully submerged, add water to cover). Reduce heat to medium-low; simmer until a thermometer inserted into thickest parts of chicken registers 165 degrees, 20 to 25 minutes. Transfer chicken to a cutting board; let cool 10 minutes.
• Whisk together yogurt, oil, and tarragon; season with salt and pepper. Remove chicken skin, then remove meat from bones and thinly slice against the grain. Divide lettuce, chicken, sliced fennel, and plums among 4 plates. Top with dressing, almonds, and fennel fronds; season with salt and pepper and serve.

WALDORF SALAD WITH YOGURT

Steps:

• In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
• In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
• Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

WALDORF SALAD II

Steps:

• In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
• Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.

WALDORF SALAD WITH YOGURT DRESSING

Steps:

• In a medium bowl, whisk together yogurt and lemon juice; season with coarse salt and ground pepper.
• Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight.
• Divide salad in half; serve each portion on 2 Boston lettuce leaves.

JENNY'S SWEET WALDORF SALAD

Steps:

• In a large bowl, combine the Granny Smith apples, Red Delicious apple, Asian pear, celery, almonds, golden raisins, grapes and cranberries. In a separate bowl, stir together the yogurt, white sugar, brown sugar, mayonnaise, lemon juice and cinnamon. Pour the dressing over the fruit mixture and stir gently until evenly coated.

TARRAGON SALAD DRESSING

Steps:

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

TARRAGON YOGURT SAUCE

Steps:

• Heat olive oil in a pan over medium heat, and saute the onion and garlic until translucent. Stir 2 tablespoons cornstarch into 2 tablespoons chicken stock to make a slurry. Add the remaining chicken stock to the onion/garlic mixture and bring to simmer. Add the slurry and bring to boil. When the mixture comes to a boil, remove from the heat. Add the salt, pepper, tarragon, and yogurt and heat until warmed through, but do not boil, about 1 minute.
• Pour milk into small saucepan and whisk in powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant read thermometer. Once milk has reached 120 degrees F, pour into a cylindrical plastic container, reserving 1/2 cup. Whisk in the reserved 1/2 cup into the yogurt and add back to the milk mixture.
• Place container into a narrow wine bucket, lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours making sure the temperature stays as close to 115 degrees F as possible.
• After fermentation is complete place into the refrigerator overnight.

WALDORF SALAD WITH YOGURT DRESSING

Steps:

• In a medium bowl, whisk together yogurt and lemon juice and honey; season with coarse salt and ground pepper.
• Add apple, celery, red seedless grapes, and toasted walnuts; toss to coat with dressing. Cover; refrigerate until ready to serve, up to overnight.
• Divide salad in half; serve each portion on 2 Boston lettuce leaves.

SPICY TARRAGON YOGURT CHICKEN

Steps:

• Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin, and salt in a blender. Puree until smooth, scraping down sides as needed. Pour marinade over chicken breasts in a shallow dish, thoroughly coating both sides. Cover and refrigerate for 2 to 3 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken breasts from the marinade and place on the pre-heated grill. Cook over medium-high heat until dark grill marks appear, about 7 minutes per side.
• Garnish with harissa sauce and a sprig of tarragon.

YOGURT FRUIT DRESSING

Steps:

• In a bowl, stir yogurt; gradually stir in milk. Serve over fresh fruit or use in a fruit salad.

WALDORF CHICKEN SALAD WITH TARRAGON DIJON VINAIGRETTE

Steps:

• To make the dressing, whisk the vinegar with the Dijon, garlic, salt and pepper in a small bowl.
• While whisking, drizzle in the oil.
• Stir in the tarragon.
• To make the salad, toss the chicken with the apple, celery and onion in a bowl.
• Add 1/4 cup of the dressing or enough to coat.
• Add the pecans, taste and add more dressing if you wish.
• Serve on a bed of lettuce (I use romaine.).

TARRAGON DRESSING

Steps:

• Lightly beat the vinegar and lemon juice with the mustard. Stir in the tarragon.
• Whisk in the oil, beating it vigorously or shake the entire mixture in a tightly covered jar until well blended. Season with salt and pepper.