x

Come Cook With Us!

Get the inside scoop on what's cooking at
Taste of the Times


  • -> Watch exclusive content
  • -> Receive weekly updates

and much more.

Easy Tarragon Dressing

Posted in: Sauces, Salad Dressings,

Description

Sacrificing a bit of indulgence to eat better in the New Year, doesn't mean you need to sacrifice great flavor. Annie Schennum, former instructor at Le Cordon Bleu, mixes together a simple recipe for Healthy Tarragon Dressing that will add depth in flavor to your health conscious dishes.

Helping to bridge the gap between delicious and healthy, this dressing can be used as a sauce served over salmon, shrimp or chicken, or as a dip for some fresh veggies. Be sure to use fresh tarragon for this dish instead of dried tarragon as this will give your dressing a much more intense flavor. Fresh tarragon's goes a long way, and as Schennum advises, "there really is no substitute."

Should you have fresh tarragon leftover from this recipe, try saving the whole sprigs in a sealed bag and storing it in your refridgerator. This simple solution will allow the tarragon to keep for up to 5 months.

The outcome, a creamy dressing that is sweet with the subtle harmonic spice of the fresh tarragon, is an easy and out-of-the-ordinary alternative to store-bought salad dressing. Add this dressing to your next meal to make it a flavorful, guilt-free meal that is both different and exciting.


Ingredients

Easy Tarragon Dressing

1/8 cup Greek yogurt
1/8 cup mayonnaise
1/8 cup olive oil
1/8 cup white wine vinegar
1 generous teaspoon Dijon mustard
½ teaspoon sugar
½ teaspoon salt
1/2 ground black pepper
1 clove garlic, minced
1 tablespoon capers, finely chopped
1-2 tablespoons fresh tarragon, finely chopped

Instructions

1. Add all of the ingredients to a bowl and whisk together
2. Let the dressing sit for about an hour to allow the flavors combine.

Recipe inspired by chef Annie Schennum, 2012.

About The Cook

Annie SchennumAnnie was born and lived most of her life in London. She trained in cooking at The Cordon Bleu School and later worked there as one of the teachers. Annie was also chef at the Biras Creek Hotel on

View this cook's complete profile →