Tarragon ginger dressing
1 Batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 1 | small | Garlic clove; minced |
| 2 | tablespoons | Scallion; finely chopped |
| ½ | cup | Chicken broth |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Ginger; finely grated |
| 2 | tablespoons | Chopped fresh tarragon or |
| 1 | teaspoon | Dried tarragon |
| 2 | tablespoons | Olive oil |
| Salt and pepper; to taste | ||
Directions
The author describes this as "a piquant, almost spicy dressing that is equally good used hot over greens or at room temperature over mixed lettuces."
In a skillet, heat oil. Add garlic and scallion; saute until softened. Add broth and boil until the liquid is reduced by half - about 3 or 4 minutes. Stir in vinegar; cook an additional 2 minutes.
Transfer to a bowl. Add ginger and tarragon. Gradually whisk in the olive oil. Add salt and pepper to taste.
Yield: Dresses a salad for 4 to 6.
From 1991"Shepherd's Garden Seeds" catalog. Pg. 31. Electronic format by Cathy Harned.