Orange Tarragon Dressing Recipes

Steps:

• In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

Steps:

• Pour drippings and loosened browned bits into a 2-cup measuring cup. Skim fat. Add enough water to the drippings to measure 1-1/2 cups. , In a small saucepan, combine flour and orange juice until smooth. Gradually stir in the drippings mixture. Stir in the bouillon, tarragon and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Squeeze the garlic paste from the heads of roasted garlic into a blender.
• Add the orange juice, mustard, vinegar, salt and pepper and puree until smooth and creamy.
• Add the tarragon and whirl just briefly to mix. Set aside for at least 30 minutes to allow the flavors to marry.
• Variation: for Apple Basil Dressing, use ½ cup unsweetened apple juice instead of orange juice and mince 8 large basil leaves in place of the tarragon.

Steps:

• Squeeze the garlic paste from the heads of roasted garlic into a blender.
• Add the orange juice, mustard, vinegar, salt, and pepper and puree until smooth and creamy.
• Add the tarragon and whirl briefly just to mix-there should be flecks of green throughout the golden dressing.
• Set aside for at least 30 minutes to allow the flavors to marry.
• Tightly sealed and refrigerated, the dressing will keep for about a week.

Steps:

• Combine the salad ingredients in a large bowl.
• Whisk together balsamic vinegar, salt, sherry vinegar, garlic, walnut oil and olive oil. Toss with salad. Season if desired with freshly ground pepper.

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:

• Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
• Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
• Spoon some of the marinade onto the lobster meet through the spilt in the shells.
• Prepare grill for medium high heat. Place lobster on the grill split side up.
• Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
• On 4 serving plates place lettuce leaves as a bed for the salad.
• Remove the lobster meat from the shell and cut each tail in half lengthwise.
• Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
• Drizzle each serving with dressing; pass additional dressing on the side.

Steps:

• In a jar with a tight fitting lid, combine the first nine ingredients; shake well.
• Serve over salad greens.