Tarragon has been described as a “taste of spring” due to its fresh, aromatic profile of faint anise/licorice, delicate lemon, and dill. It seems to brighten up ingredients that it is paired with. This tender salad, with spring greens and vegetables, topped off with herby Green Goddess Dressing is the perfect addition to an Easter brunch or luncheon. This dressing also makes a superb dip!
Nutritional information for tarragon
Green Goddess Dressing with Spring Salad
Makes about 1.5 cups dressing and salad makes 4 to 6 servings
Ingredients:
For the dressing:
1 cup fresh parsley
1/4 cup fresh basil leaves
2 Tablespoons fresh chives, chopped
1/4 cup fresh tarragon leaves (do not leave out)
1/4 cup fresh dill
3 Tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
1 clove garlic, peeled
2 teaspoons capers, drained and minced
1 teaspoon Worcestershire sauce
1cup whole milk Greek Yogurt
Sea salt and fresh cracked black pepper to taste
For the salad:
5 cups mixed spring salad greens or butter lettuce
5 radishes, trimmed and thinly sliced
1 cup sugar snap peas, cut on a diagonal into 1/2 inch pieces
4 green onions, thinly sliced
1/3 cup chopped pistachios
1 small avocado, thinly sliced or cut into bite sized pieces
2 tablespoons snipped chives or parsley, plus more for serving
Generous pinch of kosher salt and black pepper
Instructions:
- Make sure all the greens for the dressing are dry if rinsed. In a food processor or blender,
add all the dressing ingredients and pulse until combined. Season to taste. Dressing can be
stored in an airtight container in the fridge for up to 5 days.
- Combine salad ingredients and add about 1/3 cup dressing or to taste. This salad is easily
doubled for a crowd.
Adapted from www.natashaskitchen.com
