Best 15 Tarragon Salad Dressing Recipes

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In the realm of culinary delights, Tarragon Salad Dressing stands out as an aromatic and versatile condiment that elevates the flavors of any salad. Its vibrant green hue and herbaceous aroma hint at the symphony of flavors that await the palate. This zesty dressing is a delightful blend of fresh tarragon, the secret ingredient that imparts its unique peppery-anise flavor, combined with tangy lemon juice, creamy mayonnaise, and a touch of Dijon mustard for a subtle kick. Whether you enjoy a classic Caesar salad, a refreshing cucumber and tomato salad, or a hearty grilled chicken salad, Tarragon Salad Dressing adds a layer of complexity that will tantalize your taste buds. With just a few simple ingredients and minimal effort, you can create this exquisite dressing in the comfort of your own kitchen. So, embark on a culinary adventure and discover the transformative power of Tarragon Salad Dressing as it transforms ordinary salads into extraordinary culinary experiences.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING



White Bean and Asparagus Salad with Tarragon-Lemon Dressing image

Provided by Melissa Clark

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
1/2 cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
1/2 cup olive oil

Steps:

  • If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
  • Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
  • In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
  • In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams

CREAMY TARRAGON SALAD DRESSING



Creamy Tarragon Salad Dressing image

Fresh garlic, tarragon, mustard seed, and celery seed flavor this easy-to-make creamy vinaigrette. During the summer, I use 2 teaspoons of fresh tarragon.

Provided by Falvor King

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 14

Number Of Ingredients 13

1 tablespoon Dijon mustard
2 tablespoons white sugar
⅓ cup white vinegar
1 clove garlic
1 teaspoon salt
1 teaspoon xanthan gum
⅓ cup vegetable oil
¾ cup water
⅛ teaspoon celery seed
⅛ teaspoon red pepper flakes
½ teaspoon cracked black pepper
¾ teaspoon dried tarragon
2 teaspoons brown mustard seed

Steps:

  • Place the Dijon mustard, sugar, vinegar, garlic clove, and salt into a blender. Cover, and puree until the garlic has blended smooth. Sprinkle in the xanthan gum, and blend about 15 seconds to mix well. With the blender running, pour in the vegetable oil alternately with the water; blend until thick and creamy. Add the celery seed, red pepper flakes, black pepper, tarragon, and mustard seed; pulse until the spices are evenly distributed.

Nutrition Facts : Calories 58.6 calories, Carbohydrate 2.8 g, Fat 5.4 g, Fiber 0.6 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 201.8 mg, Sugar 1.8 g

TARRAGON SALAD DRESSING



Tarragon Salad Dressing image

I've always loved the flavor of tarragon, and I was thrilled to find this recipe in the current issue of "Taste of Home."

Provided by yooper

Categories     Salad Dressings

Time 5m

Yield 3/4 cup

Number Of Ingredients 10

1/2 cup olive oil or 1/2 cup vegetable oil
1/3 cup red wine vinegar or 1/3 cup cider vinegar
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1 teaspoon Dijon mustard
1 clove garlic, 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 nine ingredients; shake well.
  • Serve over salad greens.

WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING



Warm Butter-Poached Lobster Salad with Tarragon-Citrus Dressing image

Meat from a single lobster, decadently poached in tarragon-citrus butter, then tossed in a vibrant tangelo dressing with tarragon leaves and citrus fruit, and then arranged over Bibb lettuce, is rich enough to share.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

Coarse salt
2 tablespoons distilled white vinegar
1 live lobster (about 1 1/4 pounds)
1 tangelo, tangerine, or orange
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 sprig fresh tarragon, plus 10 leaves
1/4 teaspoon freshly ground white pepper
4 leaves Bibb lettuce

Steps:

  • Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
  • Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
  • Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
  • Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
  • Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
  • Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

TUNA SALAD WITH GRAPES AND LEMON TARRAGON DRESSING



Tuna Salad with Grapes and Lemon Tarragon Dressing image

Provided by Food Network

Yield 1/2 cup dressing

Number Of Ingredients 13

1/2 cup mayonnaise
1½ teaspoons finely grated lemon zest
1½ teaspoons lemon juice
1½ teaspoons tarragon vinegar
1/2 teaspoon dried tarragon leaves, crushed
1/8 teaspoon ground black pepper
2 cans (6 oz. each) solid white tuna (drained)
1 cup red California seedless grapes, halved
1/3 cup toasted walnuts, chopped
1/3 diced celery
2½ tablespoons diced yellow onion
1 each hard boiled egg, peeled and chopped (optional)
1/3 cup Lemon Tarragon Dressing (see below)

Steps:

  • In a large bowl, gently break up, but do not mash the drained tuna. Add the grapes, walnuts, diced celery, onion and chopped egg. Stir to mix. Add dressing and combine until evenly moistened. Keep chilled in a covered container until ready to serve. Makes 4 servings. (Yield: 3 cups of Tuna Salad.) To make Lemon Tarragon Dressing: Combine all ingredients in a large bowl, then gently combine with tuna mixture.

CALIFORNIA CRAB STACK ON JAPANESE PICKLED CUCUMBER-MACHE SALAD DRESSED WITH TARRAGON DIJON DRESSING



California Crab Stack on Japanese Pickled Cucumber-Mache Salad Dressed with Tarragon Dijon Dressing image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 23

2 ounces sourdough bread crumbs
6 ounces Dungeness crab meat
1 whole egg, slightly beaten
1 tablespoon Maui onion, finely diced
1 tablespoon parsley, coarsely chopped
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 tablespoons mayonnaise
Olive oil, for sauteing
1 cup Japanese cucumber, peeled and julienned
1/4 cup Maui onion, julienned
1 cup machj lettuce (or other seasonal 'soft' lettuce)
3 tablespoons Champagne vinegar
2 tablespoons olive oil
Salt and pepper, to taste
Flower petal confetti (optional garnish)
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons light brown sugar
1 teaspoon dry tarragon
Salt and pepper, to taste

Steps:

  • Combine the sourdough bread crumbs and Dungeness crab meat, set aside. Combine remaining ingredients, except olive oil, and mix thoroughly. Gently fold in the crab and bread crumb mixture. Shape into patties approximately 1/2-inch thick. Heat olive oil in a non-stick saute pan. Cook crab cakes over medium heat to a golden brown about 2 to 3 minutes. Set aside.
  • Combine all ingredients except flower confetti and refrigerate.
  • Whisk together all ingredients and refrigerate.
  • Place 1/4 cup of the salad mixture in the center of each of 4 plates. Place a crab cake on top of each salad. Drizzle each plate with Tarragon Vinaigrette and sprinkle with a garnish of flower petal confetti.

GREEN BEAN SALAD WITH A CREAMY TARRAGON DRESSING



Green Bean Salad With a Creamy Tarragon Dressing image

This is an easy and delicious salad for summertime. Especially when the green beans are in their peak season. This recipe can be made using my Herbal Tarragon Vinegar #2882.

Provided by - Carla -

Categories     Onions

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs green beans
1/2 cup low-fat mayonnaise
1/3 cup herbal tarragon vinegar (Herbal Vinegar with Tarragon)
1/4 teaspoon salt
1 teaspoon prepared mustard
1/2 teaspoon pepper
1 red onion, thinly sliced
freshly chopped tarragon, for garnish (optional)

Steps:

  • In a saucepan over high heat in 1 inch of water, heat green beans to boiling.
  • Reduce heat to low, cover and simmer 5-10 minutes or until green beans are tender crisp; drain.
  • In a bowl combine the mayonnaise, tarragon vinegar, salt, mustard and pepper; mix well.
  • I like to put the green beans and sliced onions in a large zip-lock bag (less clean up) along with the tarragon dressing mixture, fumbling for dressing to coat green beans.
  • If you don't have a large zip-lock bag you can place the green beans and sliced onions in a large dish and toss to coat with the tarragon dressing.
  • Cover and refrigerate 2 to 3 hours hours for flavors to blend before serving.
  • Garnish with freshly topped tarragon.
  • Serve and Enjoy!

Nutrition Facts : Calories 79.3, Fat 0.3, SaturatedFat 0.1, Sodium 120.5, Carbohydrate 18.3, Fiber 8.1, Sugar 4, Protein 4.4

ICEBERG LETTUCE SALAD WITH TANGY TOMATO-TARRAGON "FRENCH" DRESSING



Iceberg Lettuce Salad with Tangy Tomato-Tarragon

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

1/2 large head iceberg lettuce, chopped
1 cup shredded carrots
1/2 pint cherry or grape tomatoes
2 tablespoons white wine vinegar
2 teaspoons sugar
1 tablespoon tomato paste
2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve.

DIJON TARRAGON SALAD DRESSING



Dijon Tarragon Salad Dressing image

This salad dressing is great on a fresh spinach salad. Also great on fresh sliced tomatoes right out of the garden! I have made using different vinegar, but somehow it's just not the same.

Provided by stacycat5

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup fresh parsley, chopped
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup olive oil
1/4 cup tarragon vinegar
1 tablespoon Dijon mustard

Steps:

  • Place all ingredients in a jar. Cover and shake well.
  • Pour over salad just before serving.

FANCY SHMANCY SALAD WITH QUAIL EGGS AND TARRAGON DRESSING



Fancy Shmancy Salad With Quail Eggs and Tarragon Dressing image

This is fairly simple and the main attraction is the quail egg. If you have never had a quail egg, you will be pleasantly surprised! They taste delicious and I find that they peel much easier than chicken eggs. The taste isn't actually that much different than chicken eggs; maybe a little milder. The fresh peas add a crisp crunch to the salad. This light salad would be an impressive start to a meal.

Provided by Nif_H

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 15

12 quail eggs
18 butter lettuce leaves, washed
4 ounces baby spinach leaves, washed
1/2 cup fresh sweet peas
1/2 cup walnuts, chopped and lightly browned in a frying pan
fresh ground black pepper
1 large egg (of the chicken variety!)
1/2 teaspoon salt
1 garlic clove, peeled
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
3/4 cup canola oil
2 teaspoons apple cider vinegar
1/4 cup fresh lemon juice
1 teaspoon dry tarragon or 1 tablespoon fresh tarragon

Steps:

  • Boil water and set quail eggs in pot. Boil for 5 minutes, then rinse under cold water. Gently peel the shell and slice each egg in half lengthwise.
  • To make the dressing:.
  • Break the chicken egg into a food processor or blender; add salt, garlic, mustard and black pepper, then blend together. Pour the oil in a thin trickle through the hole in the top with the machine still switched on.
  • When all the oil is all in, add the vinegar, lemon juice and tarragon, then blend for one minute.
  • For the Salad:.
  • Arrange 3 butter leaf leaves on each plate and top with spinach. Arrange the eggs on the salads. Sprinkle peas evenly on each salad.
  • Drizzle each salad with the dressing and sprinkle toasted walnuts on top.
  • Grind black pepper lightly on top.

CUCUMBER SALAD WITH TARRAGON DIJON DRESSING



Cucumber Salad with Tarragon Dijon Dressing image

Make and share this Cucumber Salad with Tarragon Dijon Dressing recipe from Food.com.

Provided by jbe467

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 13

1 large cucumber, peeled and julienned
1/4 cup sweet onion, julienned
1 cup mixed baby greens
3 tablespoons champagne vinegar
2 tablespoons olive oil
salt and pepper
1/2 cup red wine vinegar
3/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon dry tarragon
salt and pepper

Steps:

  • Combine all salad ingredients in bowl and chill 30-45 minutes prior to serving.
  • Whisk together all dressing ingredients and chill until ready to serve.

POACHED SALMON SALAD WITH LIME-TARRAGON DRESSING RECIPE



Poached Salmon Salad With Lime-Tarragon Dressing Recipe image

Provided by á-170456

Number Of Ingredients 18

DRESSING:
2 pounds skin-on salmon fillet
1 cup white wine
1 cup fish or chicken broth
1/2 onion chopped
4 garlic cloves minced
1 teaspoon salt
4 handfuls mixed greens
1 large ripe tomato sliced
1 avocado diced
1 cucumber sliced
1/2 cup olive oil
1/4 cup lime juice
3 tablespoons white wine vinegar
2 tablespoons mayonnaise
1 tablespoon minced fresh tarragon (or 1/4 tspn dried tarragon)
2 tablespoons sugar
1 pinch salt

Steps:

  • In a large skillet over medium-high heat, bring wine and next 4 ingredients to a boil. Reduce heat to simmer and place salmon in liquid. Cover with lid or foil and poach until done, about 10 to 12 minutes. Remove salmon from pan and allow to cool. Remove skin from salmon. Arrange salad ingredients on plates. Top with poached salmon and dressing. Dressing: Combine all ingredients in a jar with lid and shake to mix. This recipe yields 4 servings. Leaving the skin on during poaching will help keep the fillet intact. To remove the cooked fillet from the pan, carefully place a pair of spatulas under the fish and lift out gently and evenly. Pat gently with paper towels.

THREE-PEA SALAD WITH CREAMY TARRAGON DRESSING



Three-Pea Salad with Creamy Tarragon Dressing image

Brightly colored peas makes a beautiful addition to a springtime table. A tarragon dressing keeps this salad on the lighter side.-Mary Wilhelm, Sparta, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons white wine vinegar
2 tablespoons reduced-fat sour cream
1 tablespoon olive oil
2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
1 teaspoon honey
2 cups fresh sugar snap peas
3/4 cup frozen peas
3/4 cup frozen shelled edamame
4 cups spring mix salad greens
1/2 cup sliced radishes

Steps:

  • For dressing, in a small bowl, combine the vinegar, sour cream, oil, tarragon and honey; set aside., In a large saucepan, bring 4 cups water to a boil. Add sugar snap peas, frozen peas and edamame; cover and boil for 4-5 minutes or until tender. Drain and rinse under cold water. , Divide salad greens among four plates. Top with pea mixture and radishes; drizzle with dressing.

Nutrition Facts : Calories 138 calories, Fat 6g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 60mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 5g fiber), Protein 8g protein. Diabetic Exchanges

MIXED GREENS SALAD WITH TARRAGON DRESSING



Mixed Greens Salad with Tarragon Dressing image

I use tarragon I grow in my garden to make the vinegar in this easy dressing. Since the dressing keeps well, I double the recipe most of the time and use half in this great-tasting salad. -Janice Mitchell of Aurora, Colorado

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 13

2 tablespoons tarragon vinegar
2 tablespoons canola oil
2 teaspoons sugar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon lemon juice
1/4 teaspoon Worcestershire sauce
6 cups torn mixed salad greens
2 radishes, thinly sliced
1 cup salad croutons
2 tablespoons sesame seeds, toasted

Steps:

  • In a small bowl, whisk together the first nine ingredients. In a large salad bowl, toss salad greens, radishes, croutons and sesame seeds. Drizzle with dressing; toss to coat.,

Nutrition Facts : Calories 147 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 370mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Choose fresh herbs: Use fresh tarragon for the best flavor. If you don't have fresh tarragon, you can use 1 tablespoon dried tarragon.
  • Use a good quality olive oil: The olive oil is the base of the dressing, so use a good quality extra virgin olive oil.
  • Adjust the vinegar to your taste: The amount of vinegar in the dressing is adjustable. Start with 2 tablespoons and add more to taste.
  • Season the dressing to taste: Season the dressing with salt and pepper to taste. You can also add a pinch of sugar if desired.
  • Use the dressing immediately or store it in the refrigerator: The dressing is best used immediately, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Tarragon salad dressing is a versatile and flavorful dressing that can be used on a variety of salads. It is easy to make and can be adjusted to your own taste. The next time you are looking for a new salad dressing, give tarragon dressing a try.

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