Tarragonandthymesaladdressing Recipes

ICEBERG LETTUCE SALAD WITH TANGY TOMATO-TARRAGON "FRENCH" DRESSING

Steps:

• Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad 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 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.

TARRAGON SALAD DRESSING

Steps:

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

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.

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.

TARRAGON LIMEADE

Steps:

• In a large pitcher, stir together lime juice, tarragon syrup, and 2 cups cold water. Fill pitcher with ice; garnish with lime wedges and tarragon sprigs. Serve.

TARRAGON SALAD DRESSING

Steps:

• Combine and put over salad.

COURGETTE, TARRAGON & THYME GALETTE

Steps:

• To make the pastry, sieve the flour into a bowl and stir in a pinch of salt and the sugar. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Using a cutlery knife, stir in just enough cold water to bring the pastry together into a dough (you can use up to 5-6 tbsp). Form the dough into a ball and flatten into a disc. Wrap and chill in the fridge for 30 mins.
• For the filling, cook the onions with the oil and thyme leaves in a frying pan over a medium heat for 20 mins until the onions have softened and are translucent but not coloured. Season, remove from the heat and leave to cool.
• Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a lightly floured surface into a large rectangle, around 3mm thick. Transfer the pastry rectangle to a large baking tray, spoon the onion filling into the centre and spread it out evenly, leaving a 5cm border around the edges. Sprinkle over the tarragon, then arrange the courgette slices over the onions in overlapping rows. Season the courgettes and sprinkle with some extra thyme.
• Fold the sides of the pastry over so they're overlapping the edge of the filling, leaving the middle exposed. Gently press the pastry folds down at the corners to secure them, then brush the pastry with the beaten egg. Bake the galette for 40-50 mins until the pastry is golden brown and the courgettes are soft and slightly golden. Leave to cool and firm up for a few minutes before serving. Will keep chilled for up to three days. Leave to cool first.

TARRAGON AND THYME SALAD DRESSING

Steps:

• Combine 2 tablespoons lemon juice with next 7 ingredients (mustard- salt) in blender.
• Blend until thick (2 minutes).
• Gradually add in oil, blending an additional minute.
• Add remaining lemon juice (2 tablespoons) and blend again to combine.
• Store in covered jar or contained in refrigerator until ready to use.