Best 5 Red Pepper With Tarragon Vinaigrette Recipes

**Dive into a symphony of flavors with our delectable Red Pepper with Tarragon Vinaigrette recipe!** This tantalizing dish showcases the perfect balance between sweet, tangy, and savory notes. Featuring a vibrant medley of roasted red peppers, aromatic tarragon, and a zesty vinaigrette, this versatile recipe can be enjoyed as a standalone appetizer, a refreshing side dish, or a vibrant addition to your main course.

In this culinary journey, we'll guide you through two variations of this delightful dish. The classic Red Pepper with Tarragon Vinaigrette offers a harmonious blend of roasted red peppers, fresh tarragon, Dijon mustard, and a tangy vinaigrette. For a more vibrant and herbaceous twist, try our Red Pepper with Tarragon-Dill Vinaigrette, where the addition of fresh dill adds an extra layer of complexity to the dressing.

Both variations are incredibly easy to prepare, requiring minimal effort and time. Whether you're a seasoned chef or a novice cook, this recipe is sure to impress your taste buds and leave you craving for more. So gather your ingredients, prepare your taste buds, and let's embark on a culinary adventure with roasted red peppers and tarragon vinaigrette!

Here are our top 5 tried and tested recipes!

TARRAGON SALAD DRESSING

Tarragon Salad Dressing image

Marie Hoyer of Lewistown, Montana whisks together tarragon, chives, parsley and Dijon mustard in her delightful vinaigrette. The fast-to-fix dressing will add a fresh tang to any bowl of mixed greens.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 5m

Yield 3/4 cup.

Number Of Ingredients 10

Ingredients

1/2 cup olive oil
1/3 cup red wine vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon minced chives
1/2 teaspoon minced fresh parsley
Salad greens

Steps:

In a jar with a tight-fitting lid, combine the first 9 ingredients; shake well. Serve over salad greens.

Nutrition Facts : Calories 166 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 218mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

SUMMER BEAN SALAD WITH TARRAGON VINAIGRETTE

Summer Bean Salad with Tarragon Vinaigrette image

Provided by Food Network

Categories side-dish

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 17

Ingredients

1/2 pound Romano or green beans, cut into 1-inch lengths, blanched until tender and chilled
1/2 pound Yellow wax beans, prepared as above for green beans
1/2 pound fresh soybeans, blanched and chilled
2 pounds fresh fava beans, shelled and cooked until tender
1 can garbanzo beans, drained and rinsed
3 bunches green onion, cleaned and finely minced
1 large red onion, peeled and finely diced
4 stalks celery, finely diced
1 large yellow bell pepper, finely diced
1/4 cup finely chopped fresh tarragon
1 bottle dry white wine (Chardonnay, etc.)
Stems of 1 bunch tarragon (save leaves for the salad)
3 shallots, peeled and finely minced
2 lemons, zested and juiced, finely chop the zest and set the juice aside
2 tablespoons rice vinegar (unseasoned)
1 to 1/2 cups pure olive oil
Salt and pepper

Steps:

Combine the first 10 ingredients in a large mixing bowl. Set aside while you make the vinaigrette using the remaining ingredients.
Place the wine in a saucepan with the tarragon stems and reduce over medium-high heat to 1-cup liquid. Immediately pour the hot, reduced wine over the chopped shallots and lemon zest in a medium-sized bowl. Let sit together and cool to room temperature (or place in refrigerator to speed up process). Remove the tarragon stems and discard. Whisk in the lemon juice and rice vinegar. Continue whisking, drizzling in the olive oil, tasting as you go. Season with salt and pepper as needed, and add a bit more lemon juice or rice vinegar if more acidity is desired.
Combine the vinaigrette with the beans and vegetables and tarragon and taste again for seasonin

ROASTED RED PEPPER TAPENADE

Roasted Red Pepper Tapenade image

When entertaining, I often rely on my pepper tapenade recipe because it takes only 15 minutes to whip up and pop in the fridge. Sometimes I swap out the almonds for walnuts or pecans. -Donna Magliaro, Denville, New Jersey

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 2 cups.

Number Of Ingredients 9

Ingredients

3 garlic cloves, peeled
2 cups roasted sweet red peppers, drained
1/2 cup blanched almonds
1/3 cup tomato paste
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Minced fresh basil
Toasted French bread baguette slices or water crackers

Steps:

In a small saucepan, bring 2 cups water to a boil. Add garlic; cook, uncovered, just until tender, 6-8 minutes. Drain and pat dry. Place red peppers, almonds, tomato paste, oil, garlic, salt and pepper in a small food processor; process until blended. Transfer to a small bowl. Refrigerate at least 4 hours to allow flavors to blend., Sprinkle with basil. Serve with baguette slices.

Nutrition Facts : Calories 58 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 152mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ASPARAGUS WITH TARRAGON SHERRY VINAIGRETTE

Asparagus with Tarragon Sherry Vinaigrette image

Categories Egg Steam Vegetarian Asparagus Spring Tarragon Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 lb medium asparagus, trimmed
1 tablespoon Sherry vinegar
2 teaspoons minced shallot
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 large egg, hard-boiled

Steps:

Steam asparagus on a steamer rack set over boiling water, covered, until just tender, 3 to 5 minutes (depending on thickness), then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
Whisk together vinegar, shallot, mustard, salt, and pepper in a small bowl and add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Halve egg and force each half through a coarse sieve into a bowl. Toss asparagus with 1 tablespoon vinaigrette and divide among 4 plates. Spoon remaining dressing over asparagus and top with egg.

EASY TARRAGON VINAIGRETTE

Easy Tarragon Vinaigrette image

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes French Recipes

Yield Makes 3/4 cup

Number Of Ingredients 4

Ingredients

1/2 cup fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 tablespoons whole fresh tarragon leaves, cut into thirds

Steps:

In a small bowl, whisk together the lemon juice and oil until well blended. Season with salt and pepper. Just before serving, stir in the tarragon. Serve this vinaigrette on the day it is made.

Tips for the Perfect Roasted Red Pepper with Tarragon Vinaigrette:

- Choose ripe, firm red peppers for roasting. - Roast the peppers until they are slightly charred and tender. - Let the peppers cool completely before handling them. - Carefully remove the stems and seeds from the peppers. - For a smoky flavor, grill the peppers instead of roasting them. - Use a variety of fresh herbs in the vinaigrette, such as basil, thyme, or oregano. - Taste the vinaigrette and adjust the seasonings as needed. - Drizzle the vinaigrette over the roasted peppers just before serving.

Conclusion:

Roasted Red Pepper with Tarragon Vinaigrette is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. The combination of roasted peppers, tangy vinaigrette, and fresh herbs creates a dish that is both flavorful and visually appealing. This recipe is also a great way to use up leftover roasted peppers. With its simple ingredients and easy preparation, Roasted Red Pepper with Tarragon Vinaigrette is a dish that everyone will love.