The latin name, "little dragon", comes from the medieval belief that tarragon was an antidote for the bites of venomous animals.
Have you eaten fish with tartar sauce?chicken or eggs with bearnaise? Tarragon is in those sauces.My reference books say that French tarragon has a delicate anise-vanilla flavor.  I never connected liquorice flavor with tartar sauce, though. . .
I was thinking of taking the below recipe from 
Moosewood Restaurant Simple Suppers pg 167
to Saturday’s Bash at Deborah’s. If I do, I’ll use salad shrimp. I’m not fond of the big ones.
Deborah asked what tarragon was like.  She doesn’t like anise flavor (at least in pizzelle cookies), so I might choose something else, or try to find an appropriate substitute for the tarragon.


Shrimp & Avocado Salad

For a summer luncheon or a light supper, there’s nothing better than this lovely salad dressed with lemon and tarragon.

Serves 4

time: 20 minutes

1 pound peeled and deveined shrimp

2 T vegetable oil or olive oil

2 garlic cloves, minced or pressed


juice and zest of 1 lemon

1 T Dijon mustard

1 T chopped fresh tarragon

½ teaspoon salt

1/4 teaspoon black pepper

½ c olive oil

2 avocados

2 tomatoes

6 c baby greens or torn lettuce

If you’re using frozen shrimp, begin to thaw it by placing it in cold water about 15 minutes before cooking.

Warm the oil in a skillet, add the garlic and shrimp, and saute until the shrimp turn pink, 2 to 4 minutes. Set aside.

Whisk together the dressing ingredients. Toss the cooked shrimp with 1/4 cup of the dressing. Peel and pit the avocados and cut into wedges. Cut the tomatoes into wedges. Arrange the shrimp, avocados, and tomatoes on the greens and drizzle on more of the dressing.

Serving & menu ideas

Pass extra dressing and bowls of olives, red onion slices, and cucumber slices at the table.


Categories: Food and drink | 1 Comment

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