Prep 10 mins
Cook 0 mins
With tarragon growing like weeds in our garden, this simple low fat salad dressing is a delicious way to use some (fresh basil, parsley or your favorite herb is a great substitute for the tarragon). Recipe source: Southern Living
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1⁄2 teaspoon salt
- 3 tablespoons olive oil
- 2 teaspoons fresh tarragon, chopped (see description for substitutions)
- In a jar, whisk together first 3 ingredients (lemon juice - salt).
- Add oil in a slow steady stream, whisking or shaking jar until blended.
- Stir in tarragon. Shaking to combine.
This dressing was okay. Personally for us the oil was over powering and if made again we would use less. Perhaps we will try putting it in the refrigerator to let the flavors blend better,like the review below mentioned. Thanks!
Nice simple dressing with a good acid/oil balance. I like dressings with mustard not only for the flavor it adds but also for the emulsion it provides. My tarragon is not very flavorful so I used fresh oregano and added a clove of crushed garlic. This gets tastier after refrigerating for a few hours for the flavors to mingle. Thanks for posting this quick, easy recipe!