What a delicious salad - and the dressing is the very best part. Unique, rich, and creamy, this dressing is so tasty that I wanted to lick the bowl clean. I did have a concern about the raw eggs in the dressing, and after consulting with the recipe poster, I tried using pastuerized egg substitutes. They worked out very well and produced a thick, rich, creamy dressing. Excellent!
We absolutely loved this. I made the whole recipe anticipating leftovers for the next day, but we ate it all! The tartness along with the creamy dressing is just a great combination. I browned the almonds in a little butter and then drained them on a paper towel before adding to salad. Great crunch factor! Thanks Lennie for an awesome salad.
This disaster was a failure for me. I made the salad dressing ahead of time, and stored it in the fridge for 2 days. Then made the salad the morning of, exactly as the recipe recommended, but had to store it in my fridge for 4 hours before the dinner event I was bringing it to. By the time I arrived at the party, the salad was a soupy mess. The dressing tasted fattening, vinegary and oily. Thumbs down. I won't make this again.
This was very, very, very good! I did make some small substitutions: liquid egg substitute, apple cider vinegar, splenda, and canned clementine oranges. I am starting to salivate as I sit here typing! Thanks for a great recipe!
This is my husband's favourite salad - I can't make it often enough!
Lennie, this is a delicious salad. Instead of the raw egg, I used two teaspoons of a good quality mayonaise and the texture of the dressing was just right. I also used fresh mandarins instead of tinned and laboriously picked off all of the white pith but it was well worth the effort. I will most definitely make this recipe again - I imagine it would go very well with any chicken dish because of the taragon. Thanks so much.