For few can resist the charm
Of a sprig of balm
Or the hope of becoming a paragon
By the tactful use of tarragon.
Margaret Brownlow, 20th century horticulturist and writer
Tarragon is one of the most important culinary herbs; it is known as one of the four Fine Herbs along with chives, chervil and parsley. Although there are two distinct varieties, French and Russian, only true French tarragon is valued for its flavor and aromatics. True tarragon is unique in that it cannot be started from seed, but must be propagated by a cutting.
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.
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