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Fresh Tarragon Salad
The herbs at our CSA are busting out in pretty green leaves all over the place.
I wander the rows of the herb garden like a hobbit—scissors in one hand, stems of herbs clutched in the other—muttering to myself about all the delicious things I can do with those succulent leaves.
“Oooh, the fresh oregano would be so good with the zucchini. Mint! I can make a salad with mint and snap peas and lemon! Mmmm… sage. That will make my grilled chicken taste so good…. tarragon… hmmm… tarragon? What can I do with the tarragon?”
In my French class in high school, I learned how to make Chicken Tarragon with dried tarragon and chervil, but until a few days ago, I don’t think I’d ever eaten that herb in its fresh state. I knew I’d heard the phrase tarragon vinaigrette, so I took the path of least resistance: Why make a special salad dressing when you can just toss some tarragon into the salad bowl?
I have to say, it was kind of genius.
So what’s below is not so much a recipe, but a really yummy thing I threw together. It was fantastic: bold, bright, licorice-y. I should say right up front that I love the flavor of anise, so tarragon, cumin, fennel, and their cousins, these are my dearhearts. Let me know if you try this!
Fresh Tarragon Salad
This makes enough for 2 veggie-loving people. | Whole30 compliant
1 small head leaf lettuce, thinly sliced
1 big handful fresh spinach leaves, thinly sliced
1/2 sweet onion, thinly sliced
12 or so large tarragon leaves
1/2 tablespoon extra-virgin olive oil
juice of 1/2 fresh lemon
1/4 teaspoon salt
1/4 teaspoon ground black pepper
In a large bowl, toss the lettuce, spinach, onion, and tarragon. Add the olive oil, lmon juice, salt, and pepper. Toss very well with two wooden spoons until the dressing is distributed. Thsi should take about 2 minutes. Sing a verse of your favorite song.
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