Do you have a favorite herb?
Mine is most definitely tarragon. I love to cook with it and I love to bake with it. And I especially love adding it to salads and dressings. This is a super light, tart and tangy vinaigrette flavored with fresh lemons, mustard, garlic and the subtly sweet taste of fresh tarragon. It’s easy to whip up. And it’s wonderfully fragrant and perfect to dress most any salad.
One of the things I love most about this lemony dressing is it’s versatility. It’s perfectly light for a plate of tender greens. But it is bold enough to dress your side vegetables. As a matter of fact, it’s perfect when paired with more substantial vegetables like pea pods, carrots, celery, etc. I found myself using it as a veggie dip while composing my salad.
No vinegar in this vinaigrette. But the tart acid from the lemons is perfect with the smooth flavor of the olive oil.
Easy to make for a weeknight salad and as you might imagine, more flavorful as it sits.
When things aren’t adding up in your life, start subtracting.
- ¼ cup of fresh lemon juice (about the juice of 2 large lemons)
- ½ cup of olive oil
- 1 Tablespoon of Dijon mustard
- 3 cloves of garlic, minced
- 2 Tablespoons of fresh tarragon, minced
- salt & pepper to taste
- Whisk together the lemon juice, mustard, garlic and tarragon.
- Continue to whisk as you slowly drizzle in the olive oil.
- Season with salt and pepper to taste.