The combination of garlic, wine vinegar, and tarragon makes an excellent zesty dressing for greens of all sorts and particularly for Boston lettuce.
Yield: Makes about 3/4 cup.
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1 clove garlic, crushed
- 1 teaspoon tarragon (optional)
- 1 teaspoon Dijon mustard
- 1 teaspoon parsley
- 2 to 3 tablespoons wine vinegar or lemon juice
- Boston lettuce, torn into bite-sized pieces
- 1/2 cup croutons, more or less
Combine olive oil with seasonings, mustard, and parsley, and gradually beat in the vinegar, tasting as you add to determine the proper proportions. Wash and dry lettuce. Toss lettuce with dressing and sprinkler on croutons.
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