Earlier this week, my stepmother gave me a huge bag of fresh tarragon, oregano and mint from her garden. What to do with all of this herbalicious booty?
Well, for starters, I made a delicious tarragon vinaigrette. And then I made a yummy salad.
Anyhoo, for those of you who are relatively unfamiliar with tarragon, let me introduce you. Tarragon has a licorice-like taste, and is a traditional French accompaniment to chicken, fish and egg dishes. In fact, tarragon is one of the four herbs traditionally used in French cuisine.
It’s a perennial, and from what I can tell, plays nicely in the herb garden, and grows nicely with little effort. This means that you can enjoy the heck out of it all summer. Herbalicious, indeed!
With this week’s hot, hot beginning of summer heat, I decided to make a delish salad with cooling cucumber and greens to beat the heat. All starring this herbalicious vinaigrette, which can be used to enliven any veggies, chicken, fish or eggs.
- 3-4 tbsp tarragon (depending on your taste), roughly chopped
- ¼ cup fresh lemon juice
- 1 garlic clove
- ½ tsp raw honey (optional)
- ½ tsp sea salt and a big grind of pepper
- 1 tsp fresh oregano
- Pinch nutmeg
- 1/3 cup extra virgin olive oil
- Blitz everything quickly in the blender, and, if you want more tarragon-love, chop some more and throw it in without blending.
- Pour over a lovely mixed green salad.
I love, love, love it drizzled over tomatoes. It would also be delicious in a quinoa salad, with loads of fresh tomatoes. It’s also lovely over steamed broccoli and baked sweet potatoes. In sum, anything.