Prep 20 mins
Cook 10 mins
Turn a simple meal into an occasion. Big on flavour - while taking almost no time at all to prepare. Can be assembled up to two hours in advance, then simply add the dressing just before serving. Cooking time is for assembly, and does not included time needed for the dressing to sit. Created for the Craze-E Salad Contest.
Dressing (prepare day before serving)
- 2 tablespoons fresh tarragon leaves, chopped
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 teaspoon garlic, minced
- 2 tablespoons walnuts, toasted and chopped
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup light extra virgin olive oil
- 6 leaves lettuce leaves
- 2 summer slicing tomatoes, sliced 1/2-inch thick
- fresh coarse ground black pepper
- 6 fresh parmesan cheese, slices
- 1 avocado, sliced into wedges
- fresh tarragon sprig, for garnish
- In a glass jar or bowl, mix together the dressing ingredients. Allow to sit at room temperature for a few hours to allow flavours to blend. Dressing may then be refrigerated, but should be at room temperature for serving.
- On individual serving plates, lay a lettuce leaf, followed by a slice of tomato. Sprinkle with a bit of pepper.
- Now lay a generous slice of cheese (I use a vegetable peeler to slice the cheese) and top with a wedge of avocado.
- Just before serving, shake dressing throughly and drizzle over the salad, ensuring that you get some of the chopped walnuts. Garnish with a sprig of tarragon.
Very cool salad. I loved the drizzle, and thought it to be perfect for us. It is a bit tart, but in a wonderful balanced way to pick up the taste of the avocado, tomato, and tarragon. Very easy to throw together at the end of the day, I had quickly put the dressing together earlier in the morning, so it was so great and ready to go. Yum! This will be my go to salad and dressing for a long time to come. Thank you!! Made for *Diabetic Spring Veggies* tag game. April 2010
My favorite of the Summer 2009 Category Craze-E Salad Contest. I was puzzled by the addition of toasted walnuts to a salad dressing that was to sit in dressing for 3 hours -- I would instead substitute walnut oil for the extra-virgin olive oil. I ended up with twice as much salad dressing as needed (but I am conservative with salad dressing). The tarragon sprig garnish was lost in the presentation. Thank you for sharing this recipe, it was just the right amount for a delicious side salad!
I made the dressing to drizzle over a green salad for lunch. To the listed ingredients I added cauliflower, radishes, & green onions and more romaine. The dressing was very tart for our tastes. I added a 1/2 pkg of splenda. Loved the walnuts and the flavor the aged parmesan added to the mix! There seemed to be conflicting directions on when to prepare the dressing. I made it about 4 hrs before serving. Contest rating: 5 star flavor/ 4 star recipe instructions