Stacked Tomatoes With Tarragon Infused Oil Recipes

HEIRLOOM TOMATOES WITH TARRAGON

Steps:

• Cut the large tomatoes in thick slices and the small ones in wedges. Arrange the tomatoes on a platter and sprinkle generously with sea salt.
• Drizzle red wine vinegar all over the tomatoes.
• Using scissors, clip the tarragon leaves over the salad, sprinkle with pepper and drizzle with more red wine vinegar. Allow to sit for 10 minutes and serve at room temperature.

CHICKEN WITH TOMATOES AND TARRAGON

Steps:

• Place washed chicken in a baking dish.
• In a large bowl, combine the rest of the ingredients.
• Pour over the chicken, cover tightly and refrigerate overnight (or at least 2 hours).
• Preheat oven to 350 degrees F.
• Pour off marinade into a skillet and cook it down to about half of its volume.
• Pour reduced sauce over chicken and bake, covered for about 30 minutes; uncover and bake another 15 minutes.

TARRAGON TOMATO SALAD

Steps:

• Preheat the oven to 350°F. Toast the walnuts on a baking sheet until brown, about 10 minutes. Let cool slightly, then coarsely chop. Set aside.
• To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl. Drizzle over the wine and stir to combine. Set aside.
• To prepare the dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
• To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat. Add the walnuts and stir to combine. Taste and adjust for seasoning with salt and pepper.
• To serve, divide the salad among chilled serving plates. Garnish with microgreens. Serve immediately.
• Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish. Many sauces include it, like Sauce Béarnaise, served with steak, and Sauce Rémoulade, served with cold meats and seafood. When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.

STACKED TOMATOES WITH TARRAGON INFUSED OIL

Steps:

• Heat oil and add garlic, tarragon bring to a sizzle and turn heat off. Let sit for 30 minutes.
• Add pepper and vinegar.
• In a container with a top, place the zucchini and onions pour the dressing over it. Marinade for 30 minutes.
• Remove zucchini and onions placing on a plate.
• To the marinade add the tapenade and give a shake.
• On four serving plates start to layer.
• By first placing the largest tomato, sprinkle of dressing, next layer avocado slices dividing all of the avocado on each of four plates.
• Then place the next largest slice of tomato over the avocado drizzle with a touch of dressing.
• Top each stack with the next largest tomato slice, then with zucchini slices to cover tomato.
• Top with the next largest tomato and top with onion slices.
• Finishing by topping the smallest of the tomato slices.
• Garnish with cheese. The cheese can also go in between each layer if desired.
• Drizzle the remaining dressing over the stacks.
• Place one sprig of tarragon into each stack for a beautiful presentation.