Use this green, herby dressing to brighten up any salad.
It also goes great with grilled chicken or a white fish.
1 small shallot, cut into ½-inch pieces
¼ cup packed fresh tarragon leaves
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1 teaspoon Dijon-style mustard
¼ cup apple cider vinegar
¾ cup extra virgin olive oil
Nutritional information per serving (2 tablespoons):
Calories 188 (94% from fat) / Carb. 2g / Pro. 0g / Fat 21g / Sat. Fat 3g / Chol. 0mg / Sod. 215mg Calc. 15mg / Fiber 0g
Put shallot and tarragon into the blender jar. Secure lid.
Select Speed 5 and pulse to chop, 3 to 5 times. Scrape down sides.
Add salt, pepper, lemon juice, mustard and vinegar to the blender jar.
Select Speed 1 and press Start. While blender is running, remove measuring cup from blender lid and slowly pour in oil, using the measuring cup lid
or a dishtowel as a shield to prevent splatter. Blend until fully mixed and
emulsified, about 1 minute total.
Taste and adjust seasoning as desired. If not using right away, store in an airtight container in the refrigerator for up to 1 week.
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