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Tarragon Lemon Dressing
2 hard cooked egg yolks
juice and zest of one lemon
1 Tablespoon fresh tarragon leaves, minced
pinch each of salt and pepper
1/2 cup olive oil
Mash together egg yolk, lemon zest, juice and tarragon until a paste forms.
Add salt, pepper and oil. Stir until combined.
Serve immediately or cover and refrigerate until serving.
Note: The egg yolk makes the dressing thick and creamy, plus it adds protein.
Copyright © 2012 Stefanie Samara Hamblen