Lennie's Tarragon Orange Salad
- 4 tablespoons sugar
- 2 teaspoons sugar
- 1 dash Tabasco sauce
- 12 teaspoon dijon-style mustard
- 1 teaspoon tarragon, dried
- 2 egg yolks
- 1 dash black pepper
- 23 cup tarragon vinegar
- 34 cup canola oil
- 34 cup olive oil
- 1 head romaine lettuce, dried, washed and
- 2 green onions, sliced,
- 14 cup almonds, slivered or flaked, toasted
- 1 can (11 ounce) mandarin oranges in juice, drained
DirectionsFirst, make salad dressing; you can do this in advance.
Combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor.
With machine running, gradually add vinegar.
Then, with machine still running, add oils in a thin stream.
Process until well blended and creamy; taste and add salt if desired.
Should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe.
To make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions.
Toast almonds (I prefer flaked) and set aside until cool.
Drain oranges well and place half in with lettuce and onions.
Toss well with dressing (about 1/3 of the Salad Dressing recipe, or to your taste).
Sprinkle top of salad with remaining oranges and the toasted almonds; serve.
Leftover dressing keeps well in the fridge for about a week.