This tarragon mustard vinaigrette is one of my favorite salad dressings. The addition of fresh tarragon gives it a subtle herbal taste. It’s perfect with the crunchier salad greens like romaine or Belgian endive, or even with a salad of steamed green beans. It’s also great with the new season’s steamed asparagus and artichokes.
I like to make my dressing French style, directly in the bottom of the salad bowl, so the salad can be thrown in and tossed just before serving, but that’s me. The sauce can be made in any bowl you choose!
- In a large salad bowl add the mustard, salt and pepper. Using a small balloon whisk, beat the vinegar into the mustard until completely blended and smooth.
- Beating continuously, add the olive oil then half the water until completely combined and until the dressing is a thick smooth cream. Stir in the tarragon.
- Taste the dressing; if it is too sharp, beat in the rest of water. Season and let sit for 10-15 minutes before serving. Delicious served over steamed green beans
- 2 tablespoons Dijon mustard
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon white wine vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon cold water
- 3 to 4 good sized sprigs of fresh tarragon, lightly chopped
Ann's Tips and Tricks
If you like your dressing to have a garlicky taste, cut a clove of garlic in half and rub the cut sides of the clove around the bowl you’ll be using to make the dressing in. This will give your dressing a light taste of garlic.