, Gloucester, MA


January 9, 2013

Tarragon subtly flavors versatile dressing

Sacrificing a bit of indulgence to eat better in the new year doesn’t mean you need to sacrifice great flavor.

Manchester resident Annie Schennum, former instructor at Le Cordon Bleu, mixes together a simple recipe for healthy Tarragon Dressing that will add depth in flavor to your health-conscious dishes.

Helping to bridge the gap between delicious and healthy, this dressing can be used as a sauce served over salmon, shrimp or chicken, or as a dip for fresh vegetables.

Be sure to use fresh tarragon for this dish instead of dried tarragon as this will give your dressing a much more intense flavor. Fresh tarragon, which has aromatic properties reminiscent to anise or fennel, goes a long way, and as Schennum advises, “there really is no substitute.” Should you have fresh tarragon leftover from this recipe, try saving the whole sprigs in a sealed bag and storing it in your refrigerator. This simple solution will allow the tarragon to keep for up to five months.

This creamy dressing — sweet with the subtle harmonic spice of the fresh tarragon — is an easy and out-of-the-ordinary alternative to store-bought salad dressing Add this dressing to your next meal to make it a flavorful, guilt-free meal that is both different and exciting.

Creamy Tarragon Dressing

Time: 30 minutes

Difficulty: Easy

Serves: 6


1/8 cup Greek yogurt

1/8 cup mayonnaise

1/8 cup olive oil

1/8 cup white wine vinegar

1 generous teaspoon Dijon mustard

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 ground black pepper

1 clove garlic, minced

1 tablespoon capers, finely chopped

1 or 2 tablespoons fresh tarragon, finely chopped

1. Add all of the ingredients to a bowl and whisk together

2. Let the dressing sit for about an hour to allow the flavors combine.

Recipe inspired by chef Annie Schennum, 2012.

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