Amazing Salad with Tarragon Vinaigrette

Tarragon Vinaigrette Recipe


I hadn’t realized until recently how easy it is to make my own salad dressing.  Ready-made bottled dressings are good and there are so many varieties to choose from, but when I make my own dressing, it is fresh and I know exactly what goes into it.  And the cost to make my own is so much less than buying it in a bottle.  The thing about homemade salad dressings is that you can always add different ingredients to customize your own taste.  (Just be sure to write down what you put into it, so if you find it to be your favorite, you can re-create it the next time!)  Don’t ask me how I know this!

Instead of getting out my big old bulky blender, I love to use my Cuisinart Stick Blender with the chopper attachment.  It’s like a little mini food processor attachment that’s powered by the stick blender.  It’s small and so easy to clean up.  BTW, I got mine on Amazon (with free shipping!) and have given them as wedding gifts, birthday gifts and “whatever” gifts.  It’s also the perfect size for making hummus or High Protein Pancakes.  Click for my recipes.

The Tarragon Wine Vinegar might be the only ingredient you will need to go out and buy,  But once you have a bottle in your pantry, you are ready to make a fresh bottle of dressing whenever you need it!

2-3 garlic cloves, grated (I use the ready minced garlic from a jar)

1/2 tsp. Dijon mustard (or you can use dry mustard)

1/2 tsp. ground pepper

1 tsp. sea salt

1 1/2 T. fresh lemon juice

2 tablespoons tarragon white wine vinegar

1/2 cup olive oil

a handful of freshly grated Parmesan cheese*

In a food processor or blender (I’ve told you how much I love to use my Cuisinart Stick Hand Blender with Chopper Attachment), whirl the minced garlic, lemon juice, vinegar, salt, pepper, and dry mustard together.  Slowly add in the olive oil and process to imulsify.  (*I like to stir in the grated cheese in by hand so that the shreds are still in the form of shreds and not ground up.)

This can be stored in the refrigerator for up to 2 weeks.  Toss it with your favorite green salad just before serving or use it as a dressing for pasta or Cheese Filled Tortellini Salad!  I also love to pour it over a platter of fresh, vine ripened tomatoes! Mmmm!

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