Best 7 Lennies Tarragon Orange Salad Recipes

LENNIE'S TARRAGON ORANGE SALAD

Steps:

• First, make salad dressing; you can do this in advance.
• Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor.
• With machine running, gradually add vinegar.
• Then, with machine still running, add oils in a thin stream.
• Process until well blended and creamy; taste and add salt if desired.
• Keep refrigerated.
• Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe.
• To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions.
• Toast almonds (I prefer flaked) and set aside until cool.
• Drain oranges well and place half in with lettuce and onions.
• Toss well with dressing (about 1/3 of the Salad Dressing recipe, or to your taste).
• Sprinkle top of salad with remaining oranges and the toasted almonds; serve.
• Leftover dressing keeps well in the fridge for about a week.

ORANGE-TARRAGON DUCK BREAST WITH GREEN SALAD AND ASPARAGUS-ALMOND RICE

Steps:

• Rub a skillet with 1 tablespoon butter. Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat. Loosely cover pan and let the duck hang out a couple of minutes more.
• While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
• While rice cooks, combine endive, cress and frisee in a salad bowl. Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper. Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad. Garnish with oranges.
• Serve duck breast on salad with asparagus-almond rice alongside.

ORANGE AND ALMOND SALAD

Steps:

• Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
• In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

ORANGE & ALMOND SALAD WITH TARRAGON VINAIGRETTE

Steps:

• Place 1 teaspoons of butter into sauté pan and toast almonds lightly in butter; sprinkle lightly with salt and let cool.
• Place spring mix into lg bowl and top with mushrooms and oranges. Top with cooled almonds.
• Vinaigrette: Place all ingredients into a container with a lid or into a bowl. Shake or
• whisk vigorously. Pour onto salad and serve.

GREEN SALAD WITH TARRAGON AND MINT

Steps:

• In a large bowl, whisk together vinegar and lemon juice. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Add greens and herbs, and season with salt and pepper. Toss to coat.

MOROCCAN ORANGE SALAD

Steps:

• Slice oranges into bite-size chunks; place into bowl with chopped dates.
• Add lemon juice, cinnamon, and sugar (if using) and toss to coat fruit.
• Stir in almonds and pour orange juice over all.
• Cover and refrigerate, and serve chilled.

GRILLED LOBSTER SALAD WITH ORANGE TARRAGON DRESSING

Steps:

• Prepare dressing by whisking tarragon, juice and zest of 2 oranges, Dijon mustard and oil together in a medium bowl. Season dressing to taste with salt and white pepper.
• Set aside 1/4 cup of the dressing to use as a marinade for the lobster tails.
• Spoon some of the marinade onto the lobster meet through the spilt in the shells.
• Prepare grill for medium high heat. Place lobster on the grill split side up.
• Grill lobster tails for 8 minutes per side or until meat is opaque and can be easily pulled from the shells.
• On 4 serving plates place lettuce leaves as a bed for the salad.
• Remove the lobster meat from the shell and cut each tail in half lengthwise.
• Top lettuce leaves with lobster meat, avocado, tomato, bell pepper, onion and segments of the two remaining oranges.
• Drizzle each serving with dressing; pass additional dressing on the side.