a taste of yellow
It's that time of year again: Barbara at Winos and Foodies is hosting her annual event, A Taste of Yellow. This time around, she's added a new element - including a liveSTRONG wristband into your photo. I have been madcrazy busy with work, so I'm afraid that my photo is a little uninspired. However, I am still thrilled to take part. Thanks for the wristband, Barbara!
In honor of this awesome blog event, I made up a little yellow tomato salad (with a smattering of feta cheese) as a vehicle for my new favorite salad dressing in the world: a tangy, mustardy tarragon vinaigrette. It was originally used in a Salade Nicoise recipe from Tyler Florence (swoon)...but since my friend Tony and I made that salad, I have been thinking and thinking about the dressing. He made a batch for a salad the other evening and I fell in love again. It's the perfect salad dressing: flavorful and herby enough to compliment everything from mixed greens to slabs of fish. A word of advice though when making this salad dressing: double the recipe. Trust me.
Tangy Tarragon Vinaigrette - originally found here on foodnetwork.com
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons minced fresh tarragon
- Sea salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.
Great photo Tami. I've never added tarragon to a dressing so will try it as soon as I find some.
Thanks for supporting LiveSTRONG With A Taste Of Yellow.
Posted by: barbara | April 19, 2008 at 02:40 PM
I love tarragon in vinaigrettes! This one sounds fab.
Posted by: Helen | April 20, 2008 at 09:07 AM
I love tarragon in vinaigrettes! This one sounds fab.
Posted by: Helen | April 20, 2008 at 09:07 AM
Oooo... I love tarragon, and in a vinaigrette it sounds fabulous. Will check it out!
Great entry :)
Posted by: RecipeGirl | April 20, 2008 at 10:27 AM
Approximately how much sea salt & pepper do you use?
Posted by: Linda | April 21, 2008 at 08:57 AM
Approximately how much sea salt & pepper do you use?
Posted by: Linda | April 21, 2008 at 08:59 AM
Linda-
The salt and pepper amounts are really to taste. Depends also on what type of mustard you're using. I would add a little, shake it up, taste and adjust from there!
Posted by: tami | April 22, 2008 at 12:59 PM