Tarragon Vegetable Salad Recipe
Do you want best of all Tarragon Vegetable Salad recipe? This compelling Tarragon Vegetable Salad is the Side Dish of choice for a winning meal. Use the freshest of vegetable available to get the most amazing Tarragon Vegetable Salad. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Tarragon Vegetable Salad.
Ingredients
1/2 cup olive oil or salad oil
3 tablespoons white wine vinegar
1 tablespoon chopped parsley
1 teaspoon each salt and tarragon leaves
2 teaspoons Dijon mustard
1/2 teaspoon pepper
1 shallot, finely chopped (or 1/4 cup chopped green onion)
1 pound small thin-skinned potatoes
1 pound green beans, cut in 1-inch lengths
1 pound turnips, peeled and cut in 1/2-inch squares
2 packages (10 oz. each) frozen mixed carrots and peas, thawed
Lettuce leaves
About 8 cherry tomatoes
Directions
Stir together oil, vinegar, parsley, salt, tarragon, mustard, pepper, and shallot; set aside.
Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (about 20 minutes); drain.
When cool enough to handle, peel and cut into 1/4-inch-thick slices.
Meanwhile, steam green beans over boiling water for about 7 minutes or until crisp-tender.
Rinse with cold water and drain well.
Steam turnips over boiling water for about 8 minutes or until tender when pierced.
Rinse with cold water and drain well.
In a large bowl, combine potatoes, beans, turnips, and thawed carrots and peas.
Pour dressing over all and stir gently.
Cover and chill for at least 8 hours or until next day; stir occasionally.
About 1 hour before serving, line a shallow serving dish with lettuce leaves and halve the cherry tomatoes.
Mound salad in center of lettuce and garnish with tomato halves.
Let stand at room temoera-ture until serving time.
Place potatoes in 1 inch boiling water; cover and cook just until tender when pierced (about 20 minutes); drain.
When cool enough to handle, peel and cut into 1/4-inch-thick slices.
Meanwhile, steam green beans over boiling water for about 7 minutes or until crisp-tender.
Rinse with cold water and drain well.
Steam turnips over boiling water for about 8 minutes or until tender when pierced.
Rinse with cold water and drain well.
In a large bowl, combine potatoes, beans, turnips, and thawed carrots and peas.
Pour dressing over all and stir gently.
Cover and chill for at least 8 hours or until next day; stir occasionally.
About 1 hour before serving, line a shallow serving dish with lettuce leaves and halve the cherry tomatoes.
Mound salad in center of lettuce and garnish with tomato halves.
Let stand at room temoera-ture until serving time.
