Tarragon Vinaigrette

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February 2, 2013 by twodogjam

The easiest way to make a salad dressing is to fill a small jar to about half way with extra virgin olive oil and add balsamic vinegar (find a good quality) to about ¾ full (add less vinegar if too strong). Season with salt and freshly ground pepper, put on the top and shake well to mix.

For a bit of variety, you can add a crushed clove of garlic or a teaspoon of dijon mustard to the jar and shake well. No exact quantities. Just add the ingredients to your liking.

But if you prefer a more ‘measured’ dressing, a Sandra Cabot’s tarragon vinaigrette adds great flavour, particularly to pasta salads (such as the tuna pasta salad).


  • 2 teaspoons mustard (English, whole grain or mild/Dijon)
  • 1 teaspoons dried tarragon
  • 2 garlic cloves, minced
  • ¼ cup extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 dessertspoon honey
  • Freshly ground black pepper

Add all ingredients to a small screw topped jar. Put on lid, and shake well to mix. Voila!


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