Tarragon Ginger Dressing

Title: TARRAGON GINGER DRESSING

Categories: Dressings, Harned 1994, Herb/spice, Salads

Yield: 1 batch

1 tb Vegetable oil

1 sm Garlic clove; minced

2 tb Scallion; finely chopped

1/2 c Chicken broth

2 tb Red wine vinegar

1 ts Ginger; finely grated

2 tb Chopped fresh tarragon or 1 ts Dried tarragon

2 tb Olive oil

Salt and pepper; to taste

The author describes this as "a piquant, almost spicy

dressing that is equally good used hot over greens or at room temperature over mixed lettuces."

In a skillet, heat oil. Add garlic and scallion;

saute until softened. Add broth and boil until the

liquid is reduced by half - about 3 or 4 minutes.

Stir in vinegar; cook an additional 2 minutes.

Transfer to a bowl. Add ginger and tarragon.

Gradually whisk in the olive oil. Add salt and pepper

4 to

1991 "Shepherd's Garden Seeds" catalog. Pg.

Electronic format by Cathy Harned. --