Tarragon & Mint Vinaigrette

by Lauren


Black licorice. It just might be 99.9% of the universe’s least favorite candy. If you can even call it candy…

For the sake of the universe, let’s not refer to it as candy. Candy involves chocolate. Can I get an amen? Amen.

Now, I know tarragon tastes and smells like black licorice but for some reason it’s so good in savory dishes. It can totally overpower a recipe, especially a light vinaigrette, but when used right, it can also make the dish fabulous.


It’s weird that I’m so in love with herbs. Up until I was at least 17 years old, I would request "no green stuff" in my food at restaurants.

I swore I could taste chopped parsley in something and would manage to somehow find that little piece of garnish in my mouth and hate on it.

They were putting foliage in my food and I did not appreciate it.


Now I’m proudly creating salad dressings that revolve around green stuff…1/3 cup of straight green stuff.

Not just any green stuff either, green stuff that taste like the non-chocolate "candy".

I love herbs though! All herbs. You can’t find an herb these days that I wouldn’t love to grow, eat and cook with. I’d say my palate has matured; my parents would say I’ve grown out of my insanity (at least a little).


This dressing is exceptional. My mom and I double teamed the heck out of this recipe and totally perfected it. Now we’ll be using it for decades to come! Well ok, maybe just until her overbearing tarragon plant dies…


Tarragon & Mint Vinaigrette

1/3 cup fresh tarragon leaves

1/2 cup olive oil

4 tablespoons lemon juice

1/2 teaspoon mint leaves, chopped

1/4 teaspoon salt

1/4 teaspoon pepper


Place all the ingredients in a blender (or use your immersion blender) and puree until emulsified. Serve over a fresh salad for a light summer meal.


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