Tarragon Vinaigrette

I ate a towering kohlrabi salad smothered in this rich tarragon deliciousness at Barbur in Tel Aviv a few months ago and, immediately obsessed, I brazenly asked how they made the dressing. They generously shared that they added blanched and blitzed herbs to their vinaigrette and then sieved everything before blitzing again to achieve the pure green colour and texture.  

I came home and immediately got to work on the no blanch, no sieve, domestic kitchen version.  And here we have it.  A blender is necessary here to achieve the perfect Kermit hue. It’s worth the extra piece of washing up.  

Tarragon Vinaigrette

Servings

6

servings

Prep time

5

minutes

Cooking timeminutes

Ingredients

• 1 tbsp Dijon Mustard
  

• 1/2 tbsp honey
  

• juice of 1/2 lemon (maybe more at the end)
  

• 60ml (1/4 cup) white wine vinegar
  

• 180ml extra virgin olive oil
  

• 1 tsp Malden salt
  

• leaves from approximately 3 full stems tarragon
  

• leaves from 3 stems flat leaf parsley
  

Directions

• 
  
  Place all the ingredients together in a blender and blitz until smooth and the herbs are fully blended into the dressing. 
  
• Transfer into a jar and keep in the fridge for upto 5 days.  
  
  
  Use with reckless abandon on everything. 
  

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