Lemon-Tarragon Dressing

Strawberry Sal's Pick
Lemon-Tarragon Dressing pairs the bright zing of fresh lemon with the aromatic charm of tarragon into a delicious dressing that’s as easy to whip up as it is to devour. It’s perfect for those days when you need a little extra sunshine in your life. In just a few simple steps, you can transform the simplest salad into something extraordinary. Plus, it gives roasted veggies a delightful twist and even makes a fabulous marinade for tofu. Whether you drizzle it over a crisp garden salad, toss it with quinoa and roasted vegetables, or mix it into your legumes, this Lemon-Tarragon Dressing is the versatile sidekick your meals have been missing. Quick, easy, and bursting with flavour, make it your new go-to and elevate your dish from ordinary to outlawed.
5 from 1 vote
Prep Time 10 minutes
Course Salads and Dressings
Cuisine American
Makes 4 X 2 TBSP
Calories 103 kcal
Video
Ingredients
  
  • 3 tbsp olive oil
  • 2 tbsp lemon juice (about 1 lemon)
  • 2 tbsp water
  • 1 tbsp apple cider vinegar
  • 1 tbsp minced tarragon leaves
  • tsp lemon zest (about ½ lemon)
  • ½ tsp sugar
  • ¼ tsp salt
  • ¼ tsp American saffron
  • ¼ tsp white pepper
  • pinch of chili powder
Instructions
 
  • In a salad dressing container, small jar, or container with a lid, add 3 tbsp olive oil, 2 tbsp each lemon juice and water, 1 tbsp each apple cider vinegar and minced tarragon, 1½ tsp lemon zest, ½ tsp sugar, ¼ tsp each salt, American saffron, and white pepper, and a pinch of chili powder.
    3 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp water, 1 tbsp apple cider vinegar, 1 tbsp minced tarragon leaves, 1½ tsp lemon zest, ½ tsp sugar, ¼ tsp salt, ¼ tsp American saffron, ¼ tsp white pepper, pinch of chili powder
  • Seal and shake or whisk until ingredients are well combined, then set aside to intensify the flavours. Shake before using.
  • If you refrigerate the dressing, remove it a few hours before use to allow the oil to properly liquify. Shake before using.
Breakout Trick
Zest the lemon before cutting and juicing.
Refrigerate dressing for up to 2 weeks.
Nutrition
Calories: 103kcalCarbohydrates: 2gProtein: 0.4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 147mgPotassium: 65mgFiber: 0.3gSugar: 1gVitamin A: 74IUVitamin C: 5mgCalcium: 22mgIron: 1mg
Keyword Gluten-Free, Nut-Free, Peanut-Free, Soy-Free
Tried this recipe?Let us know how it was!
About the Author Linda Purcell

I am Linda Purcell the author of Veggie OUTLAWS – most wanted vegan recipes. I have been vegetarian for the past 12 years, a transitional vegan for the last few years, and am now committed to eating only plant-based foods. I moved towards eating more plant-based foods because I care about the health of my family. I have compassion for animals. And I know a vegan lifestyle is better for the planet.

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5 from 1 vote (1 rating without comment)
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