Name: Tarragon Ginger Dressing
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Dressings, Harned 1994, Herb/spice, Salads	1	Batch

INGREDIENTS

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

INSTRUCTIONS

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
to taste.
Yield:  Dresses a salad for 4 to 6.
From 1991 "Shepherd's Garden Seeds" catalog.  Pg. 31. Electronic format by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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