| 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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