Tomato And Avocado Salad With A Tarragon Walnut Drizzle Recipes

Steps:

• In a large serving bowl, toss together the tomatoes, avocados and red onion. Dust lightly with black pepper, and pour salad dressing over. Cover and chill for at least one hour before serving to blend flavors.

Steps:

• Preheat the oven to 350°F. Toast the walnuts on a baking sheet until brown, about 10 minutes. Let cool slightly, then coarsely chop. Set aside.
• To marinate the tomatoes, place the tomatoes, tarragon, and chives in a large bowl. Drizzle over the wine and stir to combine. Set aside.
• To prepare the dressing, whisk the vinegar and mustard together in a small bowl. Add the oils in a slow steady steam, whisking constantly, until the dressing is creamy and emulsified. Season with salt and pepper.
• To assemble the salad, pour enough of the dressing over the tomatoes to lightly coat. Add the walnuts and stir to combine. Taste and adjust for seasoning with salt and pepper.
• To serve, divide the salad among chilled serving plates. Garnish with microgreens. Serve immediately.
• Tarragon is an essential seasoning in classic French cuisine and is wonderful with a range of foods, including eggs, chicken, and fish. Many sauces include it, like Sauce Béarnaise, served with steak, and Sauce Rémoulade, served with cold meats and seafood. When married with chopped fresh parsley, chives, and chervil, it forms the traditional seasoning blend fines herbes.

Steps:

• On a large plate or platter, arrange tomatoes and avocado. Drizzle with olive oil and season with salt and pepper.

Steps:

• In a glass jar or bowl, mix together the dressing ingredients. Allow to sit at room temperature for a few hours to allow flavours to blend. Dressing may then be refrigerated, but should be at room temperature for serving.
• Assembling:.
• On individual serving plates, lay a lettuce leaf, followed by a slice of tomato. Sprinkle with a bit of pepper.
• Now lay a generous slice of cheese (I use a vegetable peeler to slice the cheese) and top with a wedge of avocado.
• Just before serving, shake dressing throughly and drizzle over the salad, ensuring that you get some of the chopped walnuts. Garnish with a sprig of tarragon.