Orange-Tarragon Vinaigrette
Makes 1 cup, enough to dress 8 cups of greens
Make sure to remove only the bright orange zest from the orange; the white pith beneath it is unpleasantly bitter.
| 3/4 | cup olive oil |
| 2 | tablespoons minced fresh tarragon |
| 1 | shallot , peeled |
| 1 | clove garlic , peeled |
| 1/4 | cup white wine vinegar |
| 2 | teaspoons grated orange zest |
| 1 | teaspoon honey |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | tablespoon Dijon mustard |
1. Heat 1/4 cup oil with 1 tablespoon tarragon in medium saucepan over medium heat until tarragon turns bright green and small bubbles appear, 2 to 3 minutes. Turn off heat and steep 5 minutes.
2. Process shallot, garlic, vinegar, zest, honey, salt, pepper, mustard, and remaining tablespoon tarragon in blender until garlic and shallot are finely chopped, about 15 seconds. With blender running, slowly add remaining 1/2 cup oil and steeped tarragon oil and continue to process until dressing is smooth and emulsified, about 15 seconds. (Dressing can be refrigerated in airtight container for up to 3 days.)
Test Kitchen Discoveries
- Tasters preferred dressing made with regular olive oil; it added more flavor than canola and vegetable oils, but didn’t overpower the herbs the way extra virgin olive oil did.
- Mixing our vinaigrette in the blender helped to extract the herbs�?flavors.
- Basil is not as potent as other herbs, so you will need to use an entire bunch.
MADAME MOUSEY
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