10 butter salad tarragon vinaigrette Recipes

boneless skinless chicken breasts, medium size, rinsed and patted dry, egg white, lightly beaten, whole wheat flour, cayenne, butter, oil, salt & pepper, fresh spinach, leaves lettuce, cleaned and torn, feta cheese, crumbled, sweet onion , cleand sliced and rings separated, fresh blueberries, fresh strawberries, balsamic vinegar, light oil, tarragon, dried, splenda sugar substitute

butter, pecan halves, sugar, king arthur unbleached all-purpose flour, minced fresh tarragon or 2 tsp dried tarragon, grated lemon peel, eggs, boneless skinless chicken breast , cut into 1-inch strips, canola oil, spring mix salad greens, torn bibb or boston lettuce, raspberry vinaigrette, fresh or frozen unsweetened raspberries

fresh lemon juice, shallot, minced (to yield 3 tbsp), dijon mustard, extra virgin olive oil, minced fresh tarragon, kosher salt, fresh ground black pepper, lemon , juice of, whole artichoke bottoms (prepared for cooking ), heads butter lettuce (such as bibb or boston, about 5 oz each, tough outer leaves, removed, pale inner leaves washed and d), hardboiled egg, quartered

olive oil, kumquats, stemmed, quartered, seeded, chopped fresh tarragon, white wine vinegar, frozen orange juice concentrate, dijon mustard, fennel bulbs, thinly sliced (about 5 cups), head of radicchio, quartered, thinly sliced (about 4 cups), green onions, thinly sliced (about 3/4 cup), sea scallops (about 1 3/4 lb), butter, divided

olive oil, unsalted butter, spanish onions, thinly sliced, sugar, garlic, finely diced, yukon gold potatoes, skin on, and cut into 1/2 inch dice, clam broth, oysters, shucked, creme fraiche, salt and freshly ground pepper, chopped fresh tarragon, winter green salad and green apple vinaigrette, recipe follows, head escarole , torn into bite-sized pieces, belgian endive, leaves separated, celery stalks , cut on the diagonal into thin slices, granny smith apple, halved cored and thinly sliced, shaved parmigiano reggiano, for garnish, cider vinegar, white wine vinegar, shallot, finely diced, olive oil, salt and freshly ground pepper

rib-eye steak, 1-inch thick, seasoning salt, canola oil, head butter lettuce, leaves removed and torn, fresh thyme leaves, fresh parsley leaves, snipped, fresh tarragon leaves, fresh basil leaves , torn, roma tomatoes, seeded and diced, balsamic vinaigrette

russet potatoes, cut into 1-inch cubes, whole milk, garlic cloves, smashed, fresh thyme sprig, bay leaves, whole black peppercorn, fresh lump crabmeat, salt, red pepper flakes, unsalted butter, chives, finely chopped, fresh breadcrumbs, vegetable oil, for frying, lemon slice, for garnish, mixed salad green , with, vinaigrette , as accompaniment, toasted peasant bread , as accompaniment, mayonnaise, dijon mustard, cornichons (we left them out, personal preference, optional) (optional) or 2 tbsp sour gherkins, minced (we left them out, personal preference) (optional), capers, minced, garlic clove, minced, chopped fresh parsley leaves, chopped tarragon leaf, anchovies, minced, hot pepper sauce , to taste, peasant bread, sliced into 1/2-inch pieces (boboli was what we used), extra virgin olive oil, garlic cloves, halved, freshly grated parmesan cheese, chopped fresh parsley, leaves

baguette , thinly sliced on the bias in 1/2-inch pieces, extra-virgin olive oil, divided, sliced gruyere cheese, lardons , cut into pieces, chopped shallots, dijon mustard, sherry vinegar, salt and freshly ground black pepper, chopped tarragon leaves, chopped chervil leaves, butter, eggs, heads frisee, washed and dried