Seafood Salad With Tarragon Dressing Recipes

TARRAGON SALAD DRESSING

Steps:

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

SEAFOOD SALAD WITH CREAMY TARRAGON DRESSING

Steps:

• Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes. Drain seafood and immerse in ice water until cold; drain again.
• Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp. each salt and pepper in a food processor. Whirl until smooth.
• Combine seafood, watercress, capers, and dressing in a large bowl. Add more salt and pepper to taste. Gently stir in avocado.

TARRAGON SHRIMP SALAD

Steps:

• Place the shrimp in a large (8-inch-diameter × 5-inch-high) saucepan and add 8 cups of cold water, the Pernod, and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
• Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon, and mayonnaise, and combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
• Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.

TARRAGON-SEAFOOD SALAD

Steps:

• Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
• Gently toss pasta, pea pods and remaining ingredients.
• Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.

TANGY TARRAGON SHRIMP SALAD

Steps:

• In a medium stockpot over high heat, bring 4 qts. of abundantly salted water to a rolling boil. Add the shrimp and cook until just pink, about 3 minutes. Immediately transfer to a colander and run under cool water to stop the shrimp from cooking any further (only takes several seconds; shrimp should still be slightly warm when dressed). Shake colander to drain any excess water.
• In a small bowl, mix together mayo, sour cream, and tarragon. Set aside.
• In a medium mixing bowl, toss the warm shrimp with the lemon juice and vinegar. Stir in the celery and scallions. Add the mayo mixture, salt and pepper and toss to coat. Cover and refrigerate until ready to serve. Taste to correct seasoning.

SEAFOOD TARRAGON

Steps:

• Toss all ingredients together.
• Chill at least 15 minutes, and enjoy! This dish stays great for up to a week -- if it isn't gobbled up sooner!

SEAFOOD SALAD WITH CREAMY TRRAGON DRESSING

Steps:

• Total: 30 Minutes Preparation 1. Bring a large pot of water to a boil over high heat. Add shrimp, scallops, and calamari. Cover, remove from heat, and let steep just until shrimp are pink on the outside and opaque but still moist-looking in center of thickest part (cut to test), about 3 minutes. Drain seafood and immerse in ice water until cold; drain again. 2. Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp. each salt and pepper in a food processor. Whirl until smooth. 3. Combine seafood, watercress, capers, and dressing in a large bowl. Add more salt and pepper to taste. Gently stir in avocado.

TARRAGON SHRIMP SALAD

Steps:

• Whisk together all ingredients for dressing. Season to taste with salt and pepper and set aside until ready to use.
• Heat olive oil in a skillet over medium heat. Add shrimp and cook 1 - 2 minutes. Add garlic and continue to cook until shrimp are cooked through, about 2 more minutes.
• Place Organic Girl True Hearts Butter, Plus! into a salad bowl. Top with tomatoes, shallots and shrimp. Drizzle with tarragon vinaigrette. Serve immediately.

SEAFOOD SALAD WITH TARRAGON DRESSING

Steps:

• 1. Bring a large pot of water to a boil over high heat. Add shrimp, scallops. Cover, remove from heat, and let seteep just until shrimp are pink on the outside and opaque but still moist-looking in the center of thickets part; about 3 minutes. Drain and immerse in ice water until cold. Drain again. 2. Meanwhile, combine mayonnaise, lemon peel and juice, tarragon, mustard, and 1/2 tsp each salt and pepper in a food processor. 3. Combine seafood, watercress, capers, and dressing in a large bowl. Gently stir in avocado.