Lennies Tarragon Orange Salad Recipes

Steps:

• First, make salad dressing; you can do this in advance.
• Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor.
• With machine running, gradually add vinegar.
• Then, with machine still running, add oils in a thin stream.
• Process until well blended and creamy; taste and add salt if desired.
• Keep refrigerated.
• Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe.
• To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions.
• Toast almonds (I prefer flaked) and set aside until cool.
• Drain oranges well and place half in with lettuce and onions.
• Toss well with dressing (about 1/3 of the Salad Dressing recipe, or to your taste).
• Sprinkle top of salad with remaining oranges and the toasted almonds; serve.
• Leftover dressing keeps well in the fridge for about a week.

Steps:

• Preheat the oven to 375 degrees F.
• For the dressing: Combine the mayonnaise, sour cream, capers, lemon juice, tarragon, dill, salt, pepper and garlic in a bowl and whisk together. Set aside.
• For the salad: Lay the prosciutto on a parchment-lined baking sheet. Bake until the edges are starting to brown and crisp, 10 to 12 minutes. Remove and let cool slightly; the prosciutto slices will continue to crisp as they cool.
• Meanwhile, put the eggs in a small pot. Add water, covering the eggs by an inch or so. Bring to a boil over medium-high heat. Remove from the heat, cover with the lid and let sit 7 minutes. Drain and rinse under cold water. Peel and halve each egg, then set aside.
• To build the board, transfer the dressing to a serving bowl and place on a large board or platter. Add the butter lettuce in a pile, then arrange the eggs, crispy prosciutto, Irish Cheddar, beets, green beans, tomatoes and cucumbers on the open space of the board. Sprinkle the eggs, cucumbers and tomatoes with a little salt and pepper. Serve.

Steps:

• Place the shallots in a small shallow bowl and pour the vinegar over them. Set aside for 10 minutes to macerate.
• In a large shallow serving bowl, combine the radicchio, endive, arugula, oranges, and olives. Lift the shallots from the vinegar with a slotted spoon, sprinkle them on the salad, and toss lightly (discard the vinegar).
• In a 1-cup glass measuring cup, whisk together the lemon juice, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil. Pour enough of the vinaigrette over the salad to moisten well. Sprinkle with one more teaspoon salt, toss well, and taste for seasonings. Serve at room temperature.

Steps:

• In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.

Steps:

• In a food processor or blender, combine the oil, vinegar, sugar, onion, mustard and salt. Cover and process until smooth. Stir in the poppy seeds, In a salad bowl, combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat. Serve immediately.

Steps:

• Bring orange juice and cherries to a boil in a small pan over medium-high heat, then drop heat, and allow to simmer until the liquid has reduced to 1/4 cup, at least 15 minutes or so (now is a good time to go chop up your chicken meat).
• Allow the orange cherry mixture to cool slightly.
• Combine chopped chicken with mayo, sour cream, tarragon, orange rind, and salt and pepper to taste.
• Stir in the cooled cherry mixture and toss to coat well.
• Cover and chill at least 2 hours.

Steps:

• Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
• Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4"-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
• Do Ahead
• Syrup can be made 1 day ahead. Cover and chill.