Lemon Tarragon Vinaigrette


This salad dressing is not only great for salads but can also be used chicken and fish.

¼ cup fresh lemon juice
¼ cup finely chopped shallot
6 fresh tarragon sprigs, leaves removed and chopped, stem discarded
4 tsp. Dijon mustard
¼ tsp. sea salt
¼ tsp. ground black pepper
6 Tbsp. extra-virgin olive oil

1. Combine lemon juice, shallot, tarragon, mustard, salt, and pepper in a medium bowl; whisk to blend.
2. Slowly add oil while whisking; mix well.

Tip: Store leftover dressing in a covered container in the refrigerator. If dressing thickens when cold, hold at room temperature for 30 minutes and stir before serving.


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