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How To make Tarragon Vanilla Salad Dressing
Ingredients
1 1/2
teaspoon
garlic, crushed
1
teaspoon
mustard, dijon-style
1
tablespoon
tarragon, fresh, chopped
1
tablespoon
oregano, fresh, chopped
1
tablespoon
basil, fresh, chopped
2
tablespoon
parsley, fresh, chopped
1 1/2
teaspoon
sugar
1/2
teaspoon
vanilla extract
1
tablespoon
lemon juice, fresh
1/2
teaspoon
salt
1
tabasco sauce, to taste, or 1 chile, fresh, minced
1
pepper, freshly ground, to taste
1
cup
buttermilk
1
cup
yogurt, nonfat, or low-fat, plain, or low-fat mayonnaise
Directions:
In a medium bowl, combine all ingredients, whisking until smooth. Adjust the seasoning with additional salt and/or lemon juice. Refrigerate until needed. The flavor improves on standing. The dressing will keep for up to a week.
Yield: About 2 1/2 cups.
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Lemon French Dressing
Eating more salads, but still want some dressing. This Lemon French Dressing is an easy one. I don't know the calorie for this, but it is more like a vinaigrette dressing. I may try it again adding herbs like Tarragon, for now this is the a basic dressing found in an old cook book, Cooking for American Homemaking. It was part of the Culinary Arts Institute Encyclopedic Cookbook, published in 1964
Lemon French Dressing Recipe
1/2 teaspoon Salt
Few Sprinkles of Cayenne Pepper (you can add more for your personal tasted)
1/2 cup of Olive Oil
1/2 cup of Lemon Juice
few pieces of lemon skin
2 tablespoons of Honey (more or less for personal taste)
Add all ingredients in a bottle and shake.
If you store it in the fridge, the oil will separate so it will need to be shaken again.
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This is a colourful, peppery twist on the classic cucumber - mint combo. You can order all the organic ingredients here: and the full recipe is below.
It'll take: Prep: 15 mins | Cook: Nil
It'll feed: 4 - 6 people
Ingredients
8-10 radishes
Sea salt and freshly ground pepper
250g natural or Greek yogurt
1 small garlic clove, finely minced
3-4 tbsp finely chopped tarragon leaves
A gloss of olive oil
A little lemon zest
1. Twist the tops off your radishes (save for salads, stock or pesto). Scrub them clean. Coarsely grate. Mix with a pinch of salt. Pop in a sieve. Press out any excess juice.
2. Add a pinch of salt, pepper and the chopped garlic to your yogurt. Mix. Tip the yogurt onto a serving dish. Scatter the grated radish, then tarragon, on top.
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For this Terragon and lemon chicken dish On a faim has mixed 5 minutes of preparation with 1 1/5 hours of patience until you get a homestyle dish. generous, tender, melt in your mouth and fragrant!
Leftovers? try them in a soup by cooking vermicelli noodles in the bouillon and add the leftover chicken bits.
Download the recipe for terragon and lemon chicken:
Click on the different steps of the video to watch any part as many times as you'd like.
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Cashew Mustard Dressing
Want to zing up those salad leaves with something fabulous? Try my delicious Cashew Mustard Dressing.
This recipe is from my new cookbook The Free Range Cook: Through the Seasons, which accompanies season three of my television show The Free Range Cook.
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Get the full recipe free at
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