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.