Red Pepper With Tarragon Vinaigrette Recipes

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TARRAGON SALAD DRESSING



Tarragon Salad Dressing image

Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 5m

Yield 3/4 cup.

Number Of Ingredients 10

1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced chives
1/2 teaspoon minced fresh parsley
Salad greens

Steps:

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

Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CHICKEN WITH TARRAGON VINEGAR SAUCE



Chicken with Tarragon Vinegar Sauce image

Categories     Chicken     Sauté     Low Carb     Mother's Day     Dinner     Vinegar     Spring     Healthy     Tarragon     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings; can be doubled

Number Of Ingredients 6

2 tablespoons (1/4 stick) butter
2 chicken breast halves with skin and bone
3 shallots, chopped
1/2 cup tarragon vinegar
1 cup canned low-salt chicken broth
1 1/2 tablespoons chopped fresh tarragon

Steps:

  • Melt butter in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.

RED PEPPER VINAIGRETTE



Red Pepper Vinaigrette image

So easy to make and sooo delicious!

Provided by Valerie Bacerott

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 5m

Yield 12

Number Of Ingredients 6

1 red bell pepper, seeded and cubed
¼ cup balsamic vinegar
½ cup olive oil
2 tablespoons honey
1 pinch salt
1 pinch ground black pepper

Steps:

  • Place bell pepper, vinegar, olive oil, honey, salt, and black pepper into a blender. Puree until smooth.

Nutrition Facts : Calories 96.7 calories, Carbohydrate 4.3 g, Fat 9 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 1.2 g, Sodium 2 mg, Sugar 4 g

ROASTED RED AND YELLOW BEETS WITH GOAT CHEESE AND LEMON-TARRAGON VINAIGRETTE



Roasted Red and Yellow Beets with Goat Cheese and Lemon-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories     appetizer

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 9

2 large red beets, trimmed of all but 1-inch of greens
2 large yellow beets, trimmed of all but 1-inch of greens
6 tablespoons olive oil, divided
1/4 cup fresh lemon juice
1 tablespoon finely chopped tarragon leaves
Salt and freshly ground black pepper
1 pound arugula, washed and dried
8 ounces soft goat cheese, crumbled
1/4 cup toasted pine nuts

Steps:

  • Preheat grill. Rub beets with 2 tablespoons of the olive oil and wrap separately in aluminum foil. Place on the grill over medium heat and let cook for 1 hour or until tender. Remove from foil and let cool slightly. Peel and cut into 1-inch pieces. Whisk together the olive oil, lemon juice and tarragon and season with salt and pepper.
  • Arrange the arugula on a platter, top with beets and goat cheese and drizzle with lemon vinaigrette. Sprinkle with pine nuts.

RED PEPPER WITH TARRAGON VINAIGRETTE



Red Pepper With Tarragon Vinaigrette image

Provided by Moira Hodgson

Categories     condiments

Time 25m

Yield 1 cup

Number Of Ingredients 7

2 shallots
1 clove garlic
1 red pepper
1/4 cup fresh tarragon leaves
3/4 cup extra-virgin olive oil
Approximately 1/4 cup red wine vinegar (to taste)
Course salt and freshly ground pepper to taste

Steps:

  • Mince the shallots and the garlic and place in a bowl.
  • Preheat broiler. Cut the pepper into quarters or sixths and place skin side up on foil paper on a broiling pan. Broil until the skin blisters. Place the pepper in a paper bag and let cool. Peel away the skin and chop the pepper. Add to the bowl containing the shallots and garlic.
  • Add the tarragon leaves and olive oil. Mix thoroughly. Add the vinegar, salt, and pepper and taste to correct seasoning. Place in a serving bowl and serve spooned over the fish at the table.

Nutrition Facts : @context http, Calories 801, UnsaturatedFat 68 grams, Carbohydrate 17 grams, Fat 82 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 550 milligrams, Sugar 7 grams

GRILLED VEGETABLE SALAD WITH TARRAGON VINAIGRETTE



Grilled Vegetable Salad With Tarragon Vinaigrette image

My taste testers described this salad as an 'explosion of flavor' in your mouth . . .starts out subtle and then builds! Note: To simplify preparation, the blanching of the beans and steaming of the potatoes can be done in advance!

Provided by Galley Wench

Categories     Potato

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 23

1 lb French haricots vert, trimmed (thin green beans)
1 1/2 lbs new potatoes, washed and cut in half
3 large zucchini, sliced lengthwise
2 large sweet onions, sliced 1/4 inch thick
1 large red pepper
1 large yellow pepper
3 (4 inch) portobello mushroom caps
olive oil (for basting)
1 head romaine lettuce, chopped (optonal)
salt
pepper
1 cup feta cheese, crumbled
3/4 cup chopped walnuts, toasted
1 sprig fresh tarragon
1/3 cup white wine vinegar
2 teaspoons whole grain mustard (to taste)
1 teaspoon Dijon mustard (to taste)
2 small shallots, diced
1/2 teaspoon garlic, minced
1 cup salad oil (I used red pepper infused olive oil)
2 tablespoons fresh tarragon, coarsely chopped (and muddled)
1 teaspoon lemon pepper (to taste)
1 pinch sugar (to taste)

Steps:

  • Chill salad plates.
  • VINAIGRETTE:.
  • Muddle the tarragon with a mortar and pestle (or mash between to tablespoons).
  • In a small bowl, whisk together vinegar and mustards. Add oil in a slow stream, whisking until well blended. Stir in shallots, garlic and and tarragon. Add lemon pepper to taste.
  • BLANCH BEANS:.
  • Bring a large pot of salted water to a rapid boil.
  • Drop the beans into the rapidly boiling water and bring back to a boil and cook uncovered for 8 - 10 minutes, testing the the beans after 8 minutes.
  • Once desired doneness is reached, immediately drain in colander and run cold water over them to stop the cooking process.
  • Drain and transfer to a mixing bowl, toss with 1/4 cup vinaigrette; set aside.
  • PREPARE VEGETABLES FOR GRILLING:.
  • Salt zucchini and place cut side down on wire rack which has been placed on cookie sheet to collect the water. Allow to sit for 20 minutes.
  • Place potatoes in a steamer (or use a microwave steam bag) and steam until partially cooked, approximately 4-5 minutes (less for microwave), Time will vary depending on size of the potatoes.
  • To Grill Vegetables:.
  • Preheat grill and oil grate (or better yet use a grill pan, which keeps the smaller pieces from going through the grate).
  • Place peppers on grill and blacken on all sides; transfer from grill to a covered dish for 10 minutes, then peel the blackened skin off. (Do not run under water as you will lose flavor.) Cut into 1-inch pieces. Set aside.
  • Brush zucchini, onions, mushrooms and potatoes with olive oil.
  • Grill over hot coals to desired doneness, approximately 4-6 minutes per side, or until grill marks are apparent on both sides.
  • Remove from grill and cool slightly.
  • Cut vegetables into 1-inch pieces.
  • Place grilled vegetables in large bowl and toss with 1/2 cup vinaigrette; top with green beans (drizzling the vinaigrette over the vegetables).
  • Line chilled serving plates with Roamaine lettuce; top with grilled vegetables.
  • Crumb feta cheese on top; and garnish with toasted walnuts and tarragon leaves.
  • Pass remaining dressing.

CHICKEN WITH TARRAGON-CAPER SAUCE WITH MIXED GREENS



Chicken with Tarragon-Caper Sauce with Mixed Greens image

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup mayonnaise
2 tablespoons white wine vinegar
2 tablespoons minced shallots
2 tablespoons chopped fresh tarragon
1 1/2 tablespoons drained capers
4 roasted, grilled, or poached boneless chicken breast halves
6 cups mesclun salad blend (about 4 ounces)
2 tablespoons olive oil
1/4 cup roasted red peppers from jar, thinly sliced

Steps:

  • Whisk together mayonnaise, white wine vinegar, shallots, tarragon, and capers in small bowl. Season sauce to taste with salt and pepper.
  • Season chicken breasts to taste with salt and pepper. Toss mesclun in bowl with olive oil. Sprinkle with salt. Divide mesclun among 4 plates. Slice chicken breasts and fan atop salads. Drizzle tarragon-caper sauce over chicken. Garnish with red pepper slices. Serve immediately.

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