Tarragon Vinaigrette
A parmesan-rich tarragon vinaigrette that sits and mellows while you build the salad - shake, dress, done.
Makes: About 1 cup
Prep time: 5 minutes, plus 20 minutes sitting
Cook time: None
INGREDIENTS
1 lemon, juiced (1/3 cup)
1 tablespoon dried tarragon
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon salt
1 garlic clove, cracked
cracked pepper
1/4 cup freshly grated parmesan
2/3 cup extra virgin olive oil
METHOD
Put all the ingredients except the oil into a jar with a lid.
Mix gently and allow to sit for 20 minutes (as long as it takes to make a good salad).
Mix more thoroughly, then add the oil. Secure the lid and shake vigorously to combine.
Add to salads when needed. Store in the fridge for a week.
HINTS
The 20-minute rest before the oil goes in lets the dried tarragon rehydrate and the garlic mellow into the lemon - don't rush it.
Cracking the garlic rather than crushing it means you can fish it out later if you want a gentler hit.
It keeps for a week in the jar - shake hard before each use as the parmesan and oil settle.
NUTRITION (per recipe total - guide only):
Energy: approximately 5700kJ (1360 calories)
Protein: 10g
Fat: 145g
Saturated fat: 26g
Carbohydrates: 6g
Sugars: 3g
Fibre: 1g
Sodium: 1400mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.