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.
|Tarragon Wedge Iced Salad|| |
- 1 head iceberg lettuce
- 1 Tbsp lemon juice
- 2 Tbsp GF Dijon
- 2 Tbsp champagne vinegar
- ½ tsp agave or honey
- ⅓ cup olive oil, or less if desired
- 3 Tbsp fresh tarragon, chopped (or 1 tsp dried)
- Salt to taste
- Parmesan, garnish (optional)
- 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.