ORANGE TARRAGON DRESSING
Make and share this Orange Tarragon Dressing recipe from Food.com.
Provided by dicentra
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Squeeze the garlic paste from the heads of roasted garlic into a blender.
- Add the orange juice, mustard, vinegar, salt and pepper and puree until smooth and creamy.
- Add the tarragon and whirl just briefly to mix. Set aside for at least 30 minutes to allow the flavors to marry.
- Variation: for Apple Basil Dressing, use ½ cup unsweetened apple juice instead of orange juice and mince 8 large basil leaves in place of the tarragon.
ORANGE TARRAGON DRESSING
Make and share this Orange Tarragon Dressing recipe from Food.com.
Provided by Dancer
Categories Vegan
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Squeeze the garlic paste from the heads of roasted garlic into a blender.
- Add the orange juice, mustard, vinegar, salt, and pepper and puree until smooth and creamy.
- Add the tarragon and whirl briefly just to mix-there should be flecks of green throughout the golden dressing.
- Set aside for at least 30 minutes to allow the flavors to marry.
- Tightly sealed and refrigerated, the dressing will keep for about a week.
Nutrition Facts : Calories 26.3, Fat 0.2, Sodium 117.9, Carbohydrate 5.7, Fiber 0.3, Sugar 1.9, Protein 0.9
GRILLED LOBSTER SALAD WITH ORANGE TARRAGON DRESSING
An elegant summer salad for ladies who lunch. Serves 4 as a main course or 8 as an appetizer course.
Provided by Chef Regina V. Smith
Categories Lobster
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
- Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
- Spoon some of the marinade onto the lobster meet through the spilt in the shells.
- Prepare grill for medium high heat. Place lobster on the grill split side up.
- Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
- On 4 serving plates place lettuce leaves as a bed for the salad.
- Remove the lobster meat from the shell and cut each tail in half lengthwise.
- Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
- Drizzle each serving with dressing; pass additional dressing on the side.
Nutrition Facts : Calories 445.6, Fat 23.8, SaturatedFat 3.3, Cholesterol 79.3, Sodium 300.5, Carbohydrate 33.9, Fiber 8.9, Sugar 13.9, Protein 28.5
LENNIE'S TARRAGON ORANGE SALAD
This lovely salad has a distinctive flavour due to the tarragon, which also adds a touch of sweetness along with the sugar and the oranges. It looks terrific in the bowl and tastes even better. This salad is based on one served at the Magic Pan restaurants here in Toronto back in the 1970s; the recipe was published in the local paper ages ago and I modified it a bit to more suit my tastes. The Magic Pan is now gone but its memory lives on with this delicious salad!
Provided by Lennie
Categories Pork
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- First, make salad dressing; you can do this in advance.
- Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor.
- With machine running, gradually add vinegar.
- Then, with machine still running, add oils in a thin stream.
- Process until well blended and creamy; taste and add salt if desired.
- Keep refrigerated.
- Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe.
- To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions.
- Toast almonds (I prefer flaked) and set aside until cool.
- Drain oranges well and place half in with lettuce and onions.
- Toss well with dressing (about 1/3 of the Salad Dressing recipe, or to your taste).
- Sprinkle top of salad with remaining oranges and the toasted almonds; serve.
- Leftover dressing keeps well in the fridge for about a week.
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