Zucchini Tomato Tarragon And White Wine Salad Recipes

ZUCCHINI, TOMATO, TARRAGON AND WHITE WINE SALAD

Steps:

• Combine zucchini, tomatoes, onion and tarragon in a bowl and mix.
• Combine remaining ingredients and whisk to blend, then toss with the vegetable mixture to coat.

TOMATO AND ZUCCHINI SALAD

Steps:

• In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
• Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.

HEIRLOOM TOMATO & ZUCCHINI SALAD

Steps:

• In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.

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.