Tarragon Wedge Iced Salad
Tarragon is one of those herbs that you may not think you like the flavor of. One whiff from a spice jar filled with dried tarragon is pretty strong – which may be a turn off to some. But when used sparingly, it really adds a wonderful fresh earthy flavor to your dish.
Besides making a super cooled salad, freezing also adds another texture/flavor to this simple salad. Iceberg letter has a very high water content so when it’s frozen, the cell walls within the leaves will burst once it starts to thaw a bit. Making each bite just a tiny bit juicer than it would be without freezing.
Cut the head of lettuce into quarters, ensuring that the core is intact for each piece. Quickly dip the cut edges in a plate filled with a bit of lemon juice. This will prevent the cut edges from oxidizing and turning brown. To make this a chilled salad, freeze the quarters for 30-45 minutes in the freezer.
Whisk together the dressing ingredients, then drizzle over each wedge – that’s it!
Tarragon Wedge Iced Salad
Ingredients
- 1 head iceberg lettuce
Dressing
- 1 Tbsp lemon juice
- 2 Tbsp GF Dijon
- 2 Tbsp champagne vinegar
- ½ tsp agave or honey
- 1/3 cup olive oil or less if desired
- 3 Tbsp fresh tarragon chopped (or 1 tsp dried)
- Salt to taste
- Parmesan garnish (optional)
Instructions
- Quarter the head of lettuce, keeping the core intact on each piece. Pour lemon juice on cutting board and dip each cut edge into it. Place wedges into a (uncovered) container and freezer for 30 minutes. Can be kept in freezer for up to 1 hour before serving.
- In a dish whisk together the mustard, vinegar and agave. While whisking, slowly pour in the oil until thickened. Add the tarragon and season to taste with salt.
- To serve, place lettuce wedge on a small plate, drizzle with dressing and sprinkle with cheese if desired.
Why would freeze lettuce?
Can I use a different head lettuce as iceberg lettuce is hard on my digestive system?
Also, where can you buy fresh tarragon? I have never seen it in the grocery store at least where I shop.
Thanks!
It adds another texture/flavor to this simple salad – iceberg letter has a very high water content so when it’s frozen, the cell walls within the leaves will burst once it starts to thaw a bit. Making each bite just a tiny bit juicer than it would be without freezing.
Iceberg lettuce has the highest water content (which is what you want for this recipe), I don’t think there is another alternative to iceberg/head lettuce. The leafy kinds of lettuce wouldn’t work to freeze, they would just get wilty and soggy since they don’t have the same firm structure as head lettuce. You can always use whatever lettuce you like, just don’t freeze it. The dressing is delicious on anything!
I find fresh tarragon at my local grocery store in the salad section with all the other fresh herbs like basil.