I’ve gone cuckoo for tarragon. More specifically, for tarragon-mustard vinaigrette. I want to put it on everything. I can’t stop. I think it should make me feel French—or at least like I am in France—but I haven’t been there since 8th grade, so I am not sure what that feels like.A few weeks ago I made Steamed Artichokes with Tarragon-Mustard Vinaigrette from the April/May issue of Fine Cooking. It was a great appetizer—a little more refined than dipping artichoke leaves into mayonnaise, and we scarfed it down just as quickly.
Then I thought the leftover dressing would probably be pretty good on green leaf lettuce with salami and radishes. I was right.
I have since made two more batches, with slight variations, and had it spooned over steamed baby carrots (actual little carrots, not those awful, whittled away “baby-cut” carrots), tossed with arugula, and seeped into boiled potatoes.
Give it a try. It’s other-worldly.
½ cup olive oil
1 cup loosely packed tarragon leaves, finely chopped
2 T finely chopped shallots
¼ t red wine vinegar
½ t Dijon mustard
¼ t kosher salt