Tuesday, June 7, 2011

Potluck Recipe #18: Tarragon Vinaigrette

What to do when spring showers bring bushels of two-foot tall tarragon? Tarragon dressing is delicious, not too labor intensive and provides a delightful companion to all the lettuce also popping up in gardens this time of year — including ours! -- these days.

If you are feeling extra-DIY, you can stuff several sprigs of the delicious herb into well-sealed jars of white-wine vinegar and squirrel them away for winter.

Tarragon Vinaigrette

(Serves 4. To make more servings, simply double the recipe.)

2 tbsp. olive oil
1 tbsp. canola oil
1 tbsp. champagne vinegar
1 tsp. dijon mustard
3-4 tbsp. fresh tarragon, roughly chopped
Salt and pepper to taste

1. Mix together vinegar and mustard in a medium size bowl.
2. Add oils, in a slow steady drizzle while whisking. Whisk until completely emulsified.
3. Stir in tarragon, salt and pepper.
4. Let sit for at least an hour, whisk it up and pour it over salad.

If all this whisking is too much trouble, you can also put all the ingredients in a jar and give them a good shake!


  1. is this a recipe for fresh or dried tarragon?

  2. Hi Martha, I use fresh tarragon because I happen to have a veritable forest of it in my back yard. However, you can use dry tarragon too. I might cut back on the quantity a little -- say, two to three tablespoons.