Idon’t use tarragon often enough and I should fix that. There is a creamy chicken dish I used to make with tarragon in the sauce. I need to find that recipe.
In the meantime, here’s a shrimp salad recipe using tarragon.
Tarragon Shrimp Salad
2 pounds (16- to 20-count) peeled and deveined shrimp (2 1/2 pounds in the shell) Kosher salt and freshly ground black pepper 1 tablespoon grated lemon zest 2 tab lespoons f resh ly-squeezed lemon juice 1 cup small-diced celery 3/4 cup thinly sliced scallions 2 tablespoons minced fresh tarragon leaves, plus extra for garnish 2/3 cup mayonnaise Place the shrimp in a large saucepan and add 8 cups of cold water and 1 tablespoon salt. Turn the heat to medium high and cook the shrimp uncovered, stirring occasionally, for 8 to 10 minutes, until just firm and pink. Drain in a colander.
Place half the shrimp in a large bowl. Cut the rest of the shrimp sideways through the back with a sharp paring knife and add them to the bowl as well. Allow to cool for 15 minutes. Stir in the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper. Add the celery, scallions, tarragon and mayonnaise. Stir to combine. Cover and refrigerate for at least 2 hours for the flavors to meld.
Transfer the salad to a serving bowl, sprinkle with extra tarragon and salt, and taste for seasonings. Serve cold or at room temperature.
—kwc— Here’s a chicken salad recipe using tarragon. Yes, there are a lot of ingredients but nothing out of the ordinary.
Tarragon Chicken Salad
2 cups diced cooked chicken 1 small tart apple, cored and diced (about 1-1/2 cups) 1/3 cup diced celery 1/4 cup diced red onion 3/4 cup mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons chopped, fresh tarragon leaves 1 tablespoon chopped, fresh parsley leaves 1 tablespoon chopped, fresh chives 1/4 teaspoon kosher salt 1/4 teaspoon freshly-ground black pepper 1/3 cup lightly-salted, roasted cashews, roughly chopped 4 cups arugula, washed and dried Olive oil, for dressing arugula Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews.
—kwc— Last but not least, here is a potato salad using tarragon in keeping with our “served cold” and tarragon themes this week.
Tarragon Potato Salad
2 pounds medium Yukon Gold potatoes (6 to 8 potatoes) Kosher salt 1 cup mayonnaise 2 tab lespoons f resh ly-squeezed lemon juice 2 tablespoons tarragon or white wine vinegar 1 teaspoon freshly-ground black pepper 3 tablespoons chopped scallions 3 tablespoons minced red onion 2 tablespoons minced, fresh tarragon leaves 2 tablespoons minced, fresh dill Place the potatoes in a pot with enough water to cover them. Add 1 tablespoon of salt, bring to a boil, and simmer for 15 to 30 minutes, depending on the size of the potatoes, just until tender when pierced with a small knife or skewer. Drain in a colander. Put a kitchen towel over the colander and allow the potatoes to steam for 10 minutes. When cool enough to handle, peel the potatoes and slice 1/2 inch thick. Place the potatoes in a mixing bowl. Meanwhile, combine the mayonnaise, lemon juice, vinegar, 2 teaspoons salt, and the pepper. While the potatoes are still warm, pour the dressing over the potatoes and toss well. Add the scallions, red onion, tarragon, and dill and toss gently. Allow the salad to sit for at least 30 minutes for the flavors to develop. Sprinkle with salt and serve at room temperature.
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