Thursday, July 11, 2013

Salad with Tarragon and Citrus-Honey Vinaigrette

          1 lemon, zested and juiced
  • 1 lime, zested and juiced
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Fine sea salt and freshly ground black pepper
  • 6 tablespoons canola oil
  • 1 head lettuce
  • 1/2 cup cut fresh tarragon leaves
  1. Whisk the lemon zest and juice, lime zest and juice, honey, and mustard in a bowl and season to taste with salt and pepper. Slowly drizzle in the canola oil while whisking constantly until completely emulsified.
  1. Trim off the core from  head of lettuce and separate the leaves, discarding the tough outer leaves. Rinse the lettuce leaves in a bowl of cold water, chop or tear into bite-sized pieces, and spin dry. Place the lettuce leaves in a large bowl and season with salt and pepper. Add the tarragon leaves and gently toss the lettuce with enough vinaigrette to coat lightly.
  3.  adapted from Vegetarian Times 

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