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Tarragon Ginger Dressing


1 tablespoon Vegetable oil
1 sm Garlic clove; minced
2 tablespoon Scallion; finely chopped
1/2 c Chicken broth
2 tablespoon Red wine vinegar
1 teaspoon Ginger; finely grated
2 tablespoon Chopped fresh tarragon or 1 teaspoon Dried tarragon
2 tablespoon Olive oil
Salt and pepper; to taste

In a skillet, heat oil. Add garlic and scallion; sauté until softened. Add broth and boil until the liquid is reduced by half - about 3 or 4 minutes. Stir in vinegar; cook an additional 2 minutes. Transfer to a bowl. Add ginger and tarragon. Gradually whisk in the olive oil. Add salt and pepper to taste.

Yield: Dresses a salad for 4 to 6.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.