This dijon-tarragon salad dressing recipe offers a delicious, homemade dressing for salads as well as vegetables. I made it over the weekend and used it on a kale salad, a green salad, and even over rice. It got rave reviews from everyone in the family!
To make this recipe, all you need is a clean Mason jar, a plastic cap, and the ingredients. That’s it. No fancy equipment, no special items.
I prefer to use fresh lemon juice in all my salad dressing recipes that call for citrus. I think that freshly squeezed lemon juice has a brightness to the flavor that I never taste in bottled lemon juice.
Did you know that you can tell which citrus fruit will be juicy by its weight? Pick up the lemon and hold it in your hand and compare it to another. A lemon, orange, or other citrus fruit with “heft” and weight to it is likely to have more juice in it than a lighter one. Lightness in citrus fruit indicates it has dried out.
The original dijon-tarragon salad dressing recipe that this is based on, found in Victoria Magazine, calls for fresh tarragon. I only have fresh tarragon from the garden during the summer. I substituted dried tarragon instead and the recipe came out just as tasty.
If using fresh tarragon, add two tablespoons of diced leaves.
Along with the tarragon substitution, I also substituted plain white vinegar for champagne vinegar in the original recipe. If the local Wal-Mart doesn’t sell it, I can’t use it, period. I live in a rural area, and we have only two small supermarkets plus the giant Wal-Mart supercenter nearby. I have to find all my recipe ingredients at these stores or the Amish store – and I guarantee you they won’t carry champagne vinegar!
Ready to whip up some homemade salad dressing?
| Prep Time | 10 minutes |
| Servings |
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