How To make Tarragon Vanilla Salad Dressing

Green Goddess Dressing

This is the kind of Green Goddess dressing you actually want to eat -- no mayo, not too much garlic, and loaded with fresh herbs and avocado. SUBSCRIBE TO FOOD52 ►►

INGREDIENT LIST (Makes: around 2 cups):
1/2 medium ripe avocado
3 tablespoons white wine vinegar
1 garlic clove, finely chopped
2 oil-packed anchovies, very finely chopped
1/4 teaspoon sugar
1 teaspoon lemon juice
1 teaspoon lime juice
3/4 cup olive oil
1/4 cup heavy cream
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh basil
1 tablespoon chopped shallot
Salt and pepper

FULL RECIPE HERE ►►

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How to make Ranch Dressing | Byron Talbott

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Song: Coming Up (Acoustic Instrumental)
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INGREDIENTS:
3/4 cup Vegetable oil (salad oil)
2 egg yolks
1 Tbsp Dijon mustard
1-2 Tbsp Cold Water
2 Tbsp White Vinegar (White wine, Champagne, or Distilled)
1 Tbsp Chopped Chervil
1 Tbsp Chopped Thyme
1 Tbsp Chopped Parsley
1 Tbsp Chopped Tarragon (optional)
1 Tbsp Chopped Dill (optional)
Salt & Pepper to taste


Thanks for watching!!!

Radish and Tarragon Tzatziki | Abel & Cole

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.
3. Gloss with oil. Top with lemon zest and black pepper. Serve layered like this or gently mix. Best served straight away.

The Brutus Salad - How to Make America's Next Caesar Salad

Learn how to make the Brutus Salad! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this demo for how to make America's next Caesar Salad!

Tarragon and Vanilla Bean Shrimp Vinaigrette | Chef Michael Adams | Tips & Techniques

Calling this salad dressing a revelation is a little much, but kinda on point! ????

✅Shrimp Vanilla Bean Vinaigrette Ingredients :
2 cups shrimp shells
2 cup water
2 each shallots
½ cup carrots
2 cups neutral oil
1 cup champagne vinegar
½ vanilla bean
¼ cup honey
Chives
Salt & pepper to taste
✅Method:
In a hot sautee pan add 3 T neutral oil. Add the shrimp shells. Add the carrots, shallots. Sweat for 5 minutes. Add water & vanilla bean. Simmer 10 minutes. Strain & let cool. In a blender add the shrimp jus, champagne vinegar, honey & salt & pepper. Emulsify the neutral oil.

Crab Salad with Citrus Vinaigrette

This is my own take on the delicious crab salad served at L’Avenue at Saks. I call mine Crab Salad with Citrus Vinaigrette.

Ingredients: (Makes 1 large salad entree or 2 side salads)
Romaine lettuce, sliced or chopped
5 oz crab meat
1 large tomato cut into wedges
1/2 avocado, cubed or sliced
The zest and juice from 1 large lemon
1 TBSP Dijon mustard
1/2 to 1 tsp dried tarragon
salt & pepper to taste
1-2 TBSP olive oil
Here's the link for my Citrus Infused Olive Oil

Method:
Arrange the lettuce, tomato, avocado and crab meat in a serving bowl or on a serving plate.
In a small bowl, whisk together lemon zest and juice, mustard and tarragon.
Gradually stream in the olive oil while continually whisking.
Dress salad and enjoy.

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