1 tb Vegetable oil
1 sm Garlic clove; minced
2 tb Scallion; finely chopped
1/2 c Chicken broth
2 tb Red wine vinegar
1 ts Ginger; finely grated
2 tb Chopped fresh tarragon or
1 ts Dried tarragon
2 tb Olive oil
Salt and pepper; to taste
The author describes this as "a piquant, almost spicy
dressing that is equally good used hot over greens or
at room temperature over mixed lettuces."
In a skillet, heat oil. Add garlic and scallion;
saute 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.
From 1991 "Shepherd's Garden Seeds" catalog. Pg. 31.
Electronic format by Cathy Harned.
