Salad dressing - part 2

I called the gingery recipe in a previous post a 'salad dressing for all seasons', whereas this is much more of a summer option. The pot of tarragon that I kept in the greenhouse over the winter is now  growing back strongly - perfect to use in a vinaigrette to serve with a fresh, crunchy garden salad or to drizzle over warm new potatoes.

Tarragon dressing

2 tbsp olive oil
3 tbsp white wine vinegar
dab of dijon mustard
1 tsp runny honey
2 tbsp chopped fresh tarragon (about quarter of a supermarket pack)


First, season your salad leaves with salt and freshly ground black pepper. (It's more effective to season the salad first than to add seasoning to the dressing). Then whisk the oil and vinegar together, followed by the dijon. Next stir in the honey and tarragon - you'll notice that as you do, the dressing starts to emulsify and bind together. (I'm not sure what the science is behind it, but it works every time, and the honey adds a lovely hint of sweetness too.)


If you'd like to get in touch about this or any other recipe, you can now email me at a-cooks-plot@gmx.co.uk


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