Tarragon Mayonnaise With Capers Recipes

PUB SALAD BOARD WITH CREAMY CAPER TARRAGON DRESSING

Pub Salad Board with Creamy Caper Tarragon Dressing image

A pub salad is defined by a combination of pickled veg with lettuce and hard-boiled eggs. By piling the components onto a big board or platter, everyone can help themselves and dig in.

Provided by Ree Drummond : Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon chopped capers
1 tablespoon lemon juice
1 tablespoon chopped tarragon
2 teaspoons chopped dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, pressed
3 ounces thinly sliced prosciutto
4 large eggs
2 heads butter lettuce, leaves removed
6 ounces Irish Cheddar, sliced
1 cup pickled sliced beets
1 cup pickled green beans
1 cup halved cherry tomatoes
1 English cucumber, thinly sliced
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Set aside.
For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake until the edges are starting to brown and crisp, 10 to 12 minutes. Remove and let cool slightly; the prosciutto slices will continue to crisp as they cool.
Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside.
To build the board, transfer the dressing to a serving bowl and place on a large board or platter. Add the butter lettuce in a pile, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Sprinkle the eggs, cucumbers and tomatoes with a little salt and pepper. Serve.

TARRAGON MAYONNAISE

Tarragon Mayonnaise image

Categories Fish Herb Sauté Spring Bon Appétit

Number Of Ingredients 9

Ingredients

Makes 1 1/2 cups
1 cup mayonnaise (regular or low-fat)
1/4 cup plain yogurt
4 green onions, chopped
1 tablespoon drained small capers
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon or 1 teaspoon dried
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish

Steps:

To make mayonnaise
Combine all ingredients in bowl and mix well. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

SHRIMP SANDWICHES WITH TARRAGON-CAPER MAYONNAISE

Shrimp Sandwiches with Tarragon-Caper Mayonnaise image

Provided by Molly Stevens

Categories Sandwich Fish Vegetable Lunch Mayonnaise Shrimp Avocado Summer Tarragon Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1/3 cup mayonnaise
2 tablespoons drained capers, finely chopped
1 1/2 tablespoons grated sweet onion (such as Vidalia or Maui)
1 tablespoon chopped fresh tarragon
1/4 teaspoon celery seeds
1/4 teaspoon (or more) hot pepper sauce
1/2 cup finely chopped celery heart with leaves
2 tablespoons (1/4 stick) butter, room temperature
12 small (3-inch round) soft sandwich rolls or 6 hot dog buns
1 pound cooked peeled deveined large shrimp, each cut horizontally in half
Tomato slices (optional)
Avocado slices (optional)
Thinly sliced butter lettuce (optional)

Steps:

Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.
Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.

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