May 27th, 2008
Fresh Herb Salad Dressing
Salad dressing made fresh at home is far more superior than any store bought version - both in nutritional value and overall flavor. Don't get me wrong, I do have a couple of go-to favorites of the store bought variety in my refrigerator. There is no mistaking their convenience; but the thing is, once you find your favorite homemade dressing you can keep the ingredients on hand or pick them fresh from your herb garden. I have a small container garden on my patio so I can whip them up in a dash!
This sweetly licorice flavored tarragon salad dressing was a hand me down recipe from Sam. It has a consistency more reminiscent of paste than a conventional dressing, but that's because it is full of fresh herbs. This just brings greater depth and intensity of flavor. In my opinion, it is best served up on a bed of simple mixed greens. Interesting leafy greens such as mesclun and arugula are nice. For this dressing skip the out of season tomato, bacon bits, eggs and ham - they are much better suited for ranch dressing.
Most dried herbs are tasteless and should be avoided in recipes such as this. After all, it is called 'Fresh' Herb Salad Dressing for good reason. I guarantee you, everyone will love it and beg you for the recipe.
Fresh Tarragon Salad Dressing Ingredients
½ cup Italian parsley leaves, finely minced
3 tablespoon fresh tarragon leaves, finely minced
1 teaspoon fresh rosemary, finely chopped
3 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil (This is the time to whip out the good stuff)
1 garlic, finely minced
2 tablespoons Dijon mustard
½ teaspoon kosher salt
½ teaspoon black pepper, fresh ground
Shake all of the ingredients together in a jar with a tight fitting lid. If you do not have such a jar then first whisk together all ingredients, adding the fresh herbs at the very end.
Toss the greens & the dressing in a large bowl, serve the salad on separate dish.
Makes enough to dress 4 side salads.