I have been making this dressing for years and I love it on so many things, salads of course, but also to dress green beans, asparagus, chicken salad, and as a dip for artichoke leaves. It’s simple to make and best with fresh tarragon but even living in the produce basket of the United States, sometimes fresh tarragon is scarce, so dried will do.
Lemon Tarragon Vinagrette
Juice of one lemon
(a little of the zest)
1 Tbl minced fresh tarragon*
1 Tbl dijon mustard
1/2 c olive oil
pinches of salt and 10 grinds of pepper
pop it all in a jar and shake shake shake!
* if using dried tarragon, use 1 tsp. and let it soak in the lemon juice for 15 minutes prior to adding the rest of the dressing ingredients.