Green Salad With Tarragon And Mint Recipes

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VERY GREEN SALAD WITH HERB VINAIGRETTE



Very Green Salad With Herb Vinaigrette image

Make and share this Very Green Salad With Herb Vinaigrette recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

1 garlic clove
1 small shallot
1/4 cup fresh parsley, loosely packed
1 small sprigs fresh tarragon
3 fresh basil leaves
1 sprig rosemary, stem removed
3 tablespoons white wine vinegar
1 tablespoon light agave nectar
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 teaspoons dijon-style mustard
1/2 cup safflower oil (or olive oil)
1/2 English cucumber, cut into 1/4-inch thick half moons
2 heads romaine lettuce, roughly chopped
1/2 vidalia onion, finely diced
1 kohlrabi, peeled and finely diced

Steps:

  • Mince the garlic and shallot in a food processor. Scrape down sides and the add parsley, tarragon, basil and rosemary. Pulse to chop.
  • Add the vinegar, agave nectar, salt, pepper, mustard, and 1 tbls. water. Pulse again. With the machine running, slowly pour in the oil in a thin stream.
  • Place the cucumber, lettuce, onion, and kohlrabi in a large bowl. Drizzle with vinaigrette and toss to coat. Enjoy!

LEMON-HERB DRESSING WITH MINT AND TARRAGON



Lemon-Herb Dressing With Mint and Tarragon image

This is from Southern Living to go with Shrimp and Pasta Salad. Quite delicious as a sauce for grilled chicken. At the bottom of the directions are two other options offered by Southern Living as well. Personally the basil option is my favorite.

Provided by SarahBeth

Categories     Salad Dressings

Time 10m

Yield 3/4 cup of dressing, 4 serving(s)

Number Of Ingredients 8

1/3 cup canola oil
3 tablespoons chopped of fresh mint
1 tablespoon chopped fresh tarragon
1 tablespoon honey mustard
1 teaspoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon dry crushed red pepper

Steps:

  • Whisk together all ingredients until blended.
  • Lemon-Herb Dressing With Chives and Tarragon: Substitute chopped fresh chives for mint. Proceed with recipe as directed.
  • Lemon-Herb Dressing With Basil: Substitute 1/3 cup chopped fresh basil for mint and tarragon. Proceed with recipe as directed. Season with salt to taste.

Nutrition Facts : Calories 177.5, Fat 18.7, SaturatedFat 1.4, Sodium 617.4, Carbohydrate 3.3, Fiber 0.5, Sugar 1.1, Protein 0.5

MIXED GREEN SALAD WITH TARRAGON VINAIGRETTE



Mixed Green Salad with Tarragon Vinaigrette image

Mixed Green Salad with Tarragon Vinaigrette

Categories     Salad     Leafy Green     Herb     Side     No-Cook     Vegetarian     Quick & Easy     Salad Dressing     Arugula     Vegan     Raw     Tarragon     Watercress     Lettuce     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

4 teaspoons Sherry vinegar
1 tablespoon minced shallot
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 teaspoons finely chopped fresh tarragon
1/2 lb frisée (French curly endive), torn into bite-size pieces
1 head Boston lettuce (1 lb), torn into bite-size pieces
1 bunch arugula (1/2 lb), coarse stems discarded
1 bunch watercress (1/2 lb), coarse stems discarded

Steps:

  • Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
  • Toss greens with dressing in a large bowl and season with salt and pepper.

MIXED GREENS WITH TARRAGON VINAIGRETTE



Mixed Greens with Tarragon Vinaigrette image

Categories     Salad     Leafy Green     Quick & Easy     Low Cal     Tarragon     Gourmet

Yield Serves 8

Number Of Ingredients 7

1 1/2 teaspoons Dijon-style mustard
1 shallot, minced
4 teaspoons tarragon white-wine vinegar
2 tablespoons minced fresh tarragon leaves or 1 teaspoon dried, crumbled
1/3 cup extra-virgin olive oil
8 cups torn mixed baby greens such as red or green oak-leaf and Lollo
rosso lettuces (available at specialty produce markets and some supermarkets), rinsed well and spun dry

Steps:

  • In a large bowl whisk together the mustard, the shallot, the vinegar, the tarragon, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the greens and toss the salad well.

ALL-STAR HERB SALAD



All-Star Herb Salad image

Provided by Patricia Wells

Categories     Salad     Herb     No-Cook     Vegetarian     Healthy     Raw

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1 teaspoon best-quality sherry wine vinegar
1 teaspoon best-quality red wine vinegar
Fine sea salt to taste
1 tablespoon extra-virgin olive oil
Freshly ground black pepper to taste
2 ounces (60 g) fresh flat-leaf parsley leaves, carefully stemmed, rinsed, and dried
2 ounces (60 g) fresh chives, rinsed, dried, and minced
2 ounces (60 g) fresh dill leaves, carefully stemmed, rinsed, dried, and chopped
2 ounces (60 g) fresh tarragon leaves, carefully stemmed, rinsed, dried, and leaves separated
2 ounces (60 g) fresh mint, stemmed, rinsed, dried, and leaves separated

Steps:

  • In a large, shallow salad bowl, whisk together the vinegars and salt. Whisk in the oil and pepper. Taste for seasoning. Add all the herb leaves and toss to evenly coat the greens with the dressing. Taste for seasoning. Serve in small portions as an accompaniment to roast chicken or grilled or poached fish.
  • Variation:
  • The dressed salad can also be placed-open-face-sandwich fashion-on top of grilled bread that has brushed with olive oil.

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