By Times Staff
Gloucester Daily Times
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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
Ingredients
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.
