Tarragon Orange Salad

Tarragon Orange Salad Recipe from Nigeria | Delicious Salad Recipe

Region / culture: Nigeria | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Tarragon Orange Salad is a refreshing and flavorful dish that combines the tangy sweetness of oranges with the aromatic herbiness of tarragon. This salad is perfect for a light lunch or as a side dish for a summer barbecue.

History

The combination of tarragon and oranges in a salad is a classic French flavor pairing. Tarragon is a popular herb in French cuisine, known for its unique anise-like flavor. Oranges add a bright and citrusy note to the salad, creating a harmonious balance of flavors.

Ingredients

Dressing

4 tbsp sugar
2 tsp sugar
1 dash tabasco sauce
0.5 tsp dijon-style mustard
1 tsp dried tarragon
2 egg yolks
1 dash black pepper
0.67 cup tarragon vinegar
0.75 cup canola oil
0.75 cup olive oil

Salad

1 head romaine lettuce, washed and dried
2 green onions, sliced
0.25 cup almonds, slivered or flaked, toasted
1 (11 oz (312 g)) can mandarin oranges in juice, drained

How to prepare

Dressing

First, prepare the salad dressing in advance.
In a food processor, combine sugar, tarragon, tabasco, pepper, egg yolks, and mustard.
While the machine is running, gradually add vinegar.
Continue running the machine and add oils in a thin stream.
Process until the mixture is well blended and creamy.
Taste and add salt if desired.
Keep the dressing refrigerated.
This recipe yields enough dressing for two or three salads, so consider this when analyzing the nutritional content.

Salad

To make the salad, tear cleaned romaine lettuce into bite-sized pieces and place them in a large salad bowl along with sliced green onions.
Toast the almonds (flaked almonds are preferred) and set them aside to cool.
Drain the oranges well and add half of them to the lettuce and onions.
Toss the salad well with about 0.33 of the salad dressing recipe, or adjust to your taste.
Sprinkle the remaining oranges and the toasted almonds on top of the salad and serve.
Any leftover dressing can be stored in the fridge for about a week.

Variations

Add grilled shrimp or chicken for a protein boost.
Substitute walnuts or pecans for the almonds.
Use fresh tarragon instead of dried for a more intense flavor.

Cooking Tips & Tricks

Make sure to wash and dry the romaine lettuce thoroughly to remove any dirt or grit.

- Toasting the almonds before adding them to the salad will enhance their nutty flavor.

- Be sure to drain the canned oranges well to prevent the salad from becoming too watery.

- Adjust the amount of dressing to your taste preference - you can always add more or less depending on how tangy you like your salad.

Serving Suggestions

Tarragon Orange Salad can be served as a side dish with grilled chicken or fish. It also pairs well with a crusty baguette or as part of a picnic spread.

Cooking Techniques

Toasting the almonds will enhance their flavor and crunchiness.

- Tossing the salad gently will ensure that the dressing is evenly distributed.

Ingredient Substitutions

You can use white wine vinegar or apple cider vinegar instead of tarragon vinegar.

- Honey or maple syrup can be used as a substitute for sugar in the dressing.

Make Ahead Tips

The dressing can be made in advance and stored in the refrigerator for up to a week. The salad ingredients can also be prepped ahead of time and assembled just before serving.

Presentation Ideas

Serve the Tarragon Orange Salad in a large salad bowl or on individual plates. Garnish with fresh tarragon leaves for a pop of color.

Pairing Recommendations

This salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also complements light and fresh dishes like grilled seafood or vegetable kebabs.

Storage and Reheating Instructions

Leftover Tarragon Orange Salad can be stored in an airtight container in the refrigerator for up to 2 days. The dressing may separate slightly, so be sure to give it a good shake before serving.

Nutrition Information

Calories per serving

Each serving of Tarragon Orange Salad contains approximately 250 calories.

Carbohydrates

The carbohydrates in this Tarragon Orange Salad primarily come from the sugar in the dressing and the oranges. The romaine lettuce and almonds also contribute some carbohydrates to the dish.

Fats

The fats in this salad come from the canola oil and olive oil used in the dressing. The almonds also provide some healthy fats.

Proteins

The protein in this salad comes from the egg yolks in the dressing and the almonds.

Vitamins and minerals

Oranges are a great source of vitamin C, while almonds provide vitamin E and healthy fats. Romaine lettuce is rich in vitamin A and K.

Alergens

This recipe contains eggs and tree nuts (almonds). It may not be suitable for those with allergies to these ingredients.

Summary

Tarragon Orange Salad is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a light and refreshing option for a healthy meal.

Summary

Tarragon Orange Salad is a delightful combination of flavors and textures that is perfect for a light and healthy meal. With a tangy dressing, sweet oranges, and crunchy almonds, this salad is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day, and I was visiting my dear friend Eleanor for our weekly tea time. As we sat in her cozy kitchen sipping on Earl Grey tea, she suddenly disappeared into her pantry and emerged with a tattered old cookbook in hand.

"Mary, I have a recipe here that I think you will absolutely love," she exclaimed with a twinkle in her eye. She flipped through the pages until she landed on a picture of a vibrant Tarragon Orange Salad. The colors were so bright and inviting, I could almost taste the citrusy goodness through the paper.

Eleanor explained that she had discovered this recipe during her travels through France many years ago. She had been attending a cooking class in Provence, where she learned how to make this refreshing salad from a local chef. The combination of fresh tarragon, juicy oranges, and tangy vinaigrette had captured her heart, and she had been making it ever since.

I was immediately intrigued and begged her to share the recipe with me. Eleanor happily obliged, handing me a piece of paper with the ingredients and instructions neatly written out in her elegant cursive handwriting. I tucked the recipe into my purse, determined to recreate this culinary masterpiece in my own kitchen.

When I arrived home that evening, I wasted no time in gathering the necessary ingredients. I carefully peeled and sliced the oranges, taking care to remove all the pith and seeds. The scent of fresh tarragon filled the air as I chopped it finely with a sharp knife. I whisked together a simple vinaigrette of olive oil, red wine vinegar, and a touch of Dijon mustard, tasting and adjusting until it was just right.

As I assembled the salad, I couldn't help but marvel at the beauty of the vibrant colors. The bright orange slices contrasted beautifully with the deep green tarragon leaves, creating a visual feast for the eyes. I drizzled the tangy vinaigrette over the top, allowing the flavors to mingle and meld together.

The first bite was pure bliss. The sweetness of the oranges paired perfectly with the savory tarragon and zesty vinaigrette. Each mouthful was a burst of sunshine, refreshing and invigorating. I knew then and there that this recipe would become a staple in my culinary repertoire.

Over the years, I have made this Tarragon Orange Salad countless times, each time adding my own twist or variation. Sometimes I'll throw in some toasted almonds for crunch, or substitute blood oranges for a more dramatic presentation. No matter how I choose to prepare it, the salad never fails to impress.

I have shared this recipe with friends and family, passing down the tradition from one generation to the next. My grandchildren have grown up enjoying this refreshing salad, and I hope that they will continue to make it for years to come.

As I reflect on the journey that brought me to this recipe, I am filled with gratitude for the friendships and experiences that have shaped my culinary adventures. From Eleanor's kitchen in Provence to my own humble abode, the Tarragon Orange Salad has remained a constant reminder of the joys of cooking and sharing meals with loved ones.

And so, as I sit down to enjoy a plate of this delicious salad once again, I can't help but smile at the memories and stories that have brought me to this moment. The first time I saw this recipe, I knew it was something special. And I am grateful every day for the opportunity to savor its flavors and share it with those I hold dear. Bon appétit!