I’ve made many salads featuring hearts of romaine lettuce. The night I created this recipe I longed for a salad with a dressing different from the usual Caesar, creamy avocado or fresh thyme vinaigrette.
I looked through my salad dressing recipes to see which might best suit my jones for something different and tarragon jumped out at me. Pick me. Pick me, it said. Having fresh tarragon in my herb garden and a lemon that needed juicing, I put together what I call my “Veggie Wedgie Tarragon” salad. It was fresh, tasty and easy to make.
This salad goes from prep to plate in less than 10 minutes. Serve it with fresh French bread and you have a great lunchtime meal or a nice starter for a more elaborate meal.
½ cup Vegenaise
¼ cup salad oil
1 tablespoon lemon juice
1 tablespoon white wine vinegar
1 teaspoon Gluten-Free Tamari
¼ teaspoon ground black pepper
1 large clove garlic (minced)
1½ tablespoons fresh tarragon (minced)
2 hearts romaine lettuce (quartered lengthwise)
1 plumb tomato (seeded and chopped fine for garnish)
Chill 4 salad plates in the freezer.
Whisk Vegenaise, oil, lemon juice, vinegar, Tamari, pepper and garlic together in a small bowl. Add tarragon and mix well. Place 2 romaine wedge quarters on a chilled plate and spoon dressing over the top. Sprinkle with tomatoes and serve immediately.
Note: For optimum flavor, make the salad dressing at least 2 hours ahead of time to allow tarragon to infuse balance of ingredients.