Lennies Tarragon Orange Salad Recipes

Steps:

• Combine sugar, 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
• Using a sharp knife, remove peel and white pith from blood oranges, clementines, navel oranges, and tangerines; discard. Slice citrus crosswise into 1/4"-thick rounds. Arrange citrus on a platter, drizzle with tarragon syrup (if your citrus is sweet, you may not want to use all of the syrup), and top with more tarragon leaves.
• Do Ahead
• Syrup can be made 1 day ahead. Cover and chill.

Steps:

• Arrange chopped lettuce on a platter. Trim a thin slice of orange skin down to the flesh off the top and bottom of the orange. Stand the orange upright and trim off strips of the remaining peel working from top to bottom around the orange. Cut each orange then in 1/2 lengthwise. Slice the 1/2 oranges into 1/2 moon shapes. Arrange the sliced oranges around the chopped romaine. Lightly toast the almonds in a small skillet over moderate heat or in a toaster or conventional oven. Top the romaine and oranges with toasted almonds and chopped tarragon.
• In a small bowl, combine honey, vinegar, orange juice and mustard with a whisk. Stream in the oil while continuing to whisk the dressing to combine it. Pour the dressing evenly over the entire salad platter in a slow, thin stream. Season the salad with salt and pepper. The salad is pretty as is, no tossing.

Steps:

• In a small bowl, whisk the first six ingredients until blended. In a large bowl, combine remaining ingredients. Drizzle with dressing; toss lightly to coat.

Steps:

• First, make salad dressing; you can do this in advance.
• Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor.
• With machine running, gradually add vinegar.
• Then, with machine still running, add oils in a thin stream.
• Process until well blended and creamy; taste and add salt if desired.
• Keep refrigerated.
• Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe.
• To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions.
• Toast almonds (I prefer flaked) and set aside until cool.
• Drain oranges well and place half in with lettuce and onions.
• Toss well with dressing (about 1/3 of the Salad Dressing recipe, or to your taste).
• Sprinkle top of salad with remaining oranges and the toasted almonds; serve.
• Leftover dressing keeps well in the fridge for about a week.

Steps:

• Rub a skillet with 1 tablespoon butter. Lightly score duck breaks through skin, but not the flesh, in a cross-hatch pattern. Season duck breasts with salt and pepper and place in cold pan skin side down and turn heat on to medium-medium high. Cook until crispy, 15 minutes, turn. Drain off some of the fat and discard. Mix marmalade with 2 tablespoons white wine vinegar and tarragon, salt and pepper, reserve. Once you flip the duck, pour the marmalade sauce over top and reduce heat. Loosely cover pan and let the duck hang out a couple of minutes more.
• While duck cooks, melt 1 tablespoon butter in a medium pot and toast nuts 2 minutes, add rice and toast 1 minute more. Add stock and bring to a boil. Cover and cook over low heat 15 minutes. Trim off the top 4 inches of asparagus and thinly slice on the bias. Add to rice and cook rice 2 to 3 minutes more for a total of 17 to 18 minutes.
• While rice cooks, combine endive, cress and frisee in a salad bowl. Combine shallots and Dijon with 2 tablespoons vinegar, salt and pepper. Whisk in 1/4 to 1/3 cup extra-virgin olive oil and pour over salad. Garnish with oranges.
• Serve duck breast on salad with asparagus-almond rice alongside.

Steps:

• Cook pasta according to package directions; rinse with cold water and drain. Place in a large bowl; add turkey, celery and oranges. In a small bowl, combine the mayonnaise, orange juice, mustard, tarragon, orange zest, salt and pepper. Pour over pasta mixture and toss to coat. Cover and refrigerate for 1 hour. Serve over lettuce.

Steps:

• Place 1 teaspoons of butter into sauté pan and toast almonds lightly in butter; sprinkle lightly with salt and let cool.
• Place spring mix into lg bowl and top with mushrooms and oranges. Top with cooled almonds.
• Vinaigrette: Place all ingredients into a container with a lid or into a bowl. Shake or
• whisk vigorously. Pour onto salad and serve.