Tomato and Avocado Salad With a Tarragon Walnut Drizzle
photo by Andi Longmeadow Farm
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
-
Dressing (prepare day before serving)
- 2 tablespoons fresh tarragon leaves, chopped
- 1⁄4 teaspoon kosher salt
- 1⁄2 teaspoon fresh coarse ground black pepper
- 1 teaspoon garlic, minced
- 2 tablespoons walnuts, toasted and chopped
- 1⁄4 cup apple cider vinegar
- 1⁄4 cup extra virgin olive oil
- 1⁄2 cup light extra virgin olive oil
-
Salad
- 6 leaves lettuce leaves
- 2 summer slicing tomatoes, sliced 1/2-inch thick
- fresh coarse ground black pepper
- 6 fresh parmesan cheese, slices
- 1 avocado, sliced into wedges
- fresh tarragon sprig, for garnish
directions
- 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.
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Reviews
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Very cool salad. I loved the drizzle, and thought it to be perfect for us. It is a bit tart, but in a wonderful balanced way to pick up the taste of the avocado, tomato, and tarragon. Very easy to throw together at the end of the day, I had quickly put the dressing together earlier in the morning, so it was so great and ready to go. Yum! This will be my go to salad and dressing for a long time to come. Thank you!! Made for *Diabetic Spring Veggies* tag game. April 2010
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My favorite of the Summer 2009 Category Craze-E Salad Contest. I was puzzled by the addition of toasted walnuts to a salad dressing that was to sit in dressing for 3 hours -- I would instead substitute walnut oil for the extra-virgin olive oil. I ended up with twice as much salad dressing as needed (but I am conservative with salad dressing). The tarragon sprig garnish was lost in the presentation. Thank you for sharing this recipe, it was just the right amount for a delicious side salad!
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I made the dressing to drizzle over a green salad for lunch. To the listed ingredients I added cauliflower, radishes, & green onions and more romaine. The dressing was very tart for our tastes. I added a 1/2 pkg of splenda. Loved the walnuts and the flavor the aged parmesan added to the mix! There seemed to be conflicting directions on when to prepare the dressing. I made it about 4 hrs before serving. Contest rating: 5 star flavor/ 4 star recipe instructions
RECIPE SUBMITTED BY
Diana 2
Canada