It’s time for tarragon, the fourth star in our Herb Series. Also known as Dragon’s Wort, tarragon is native to a large portion of the Northern Hemisphere including Europe, Asia and much more. When adding tarragon to your home garden it is best to purchase it as a plant as it can be difficult to bring up from seeds. Being a perennial it is most likely to go dormant in the winter. Good thing for us in California, it thrives well in hot sunny areas with little watering.
French tarragon is considered best for the kitchen and is considered to be one of the four fines herbes in French cooking. Tarragon can be used both fresh and dried; however, when using the fresh form it’s best to used sparingly as it is much more pungent.
Utilized most in dishes highlighting seafood, poultry, eggs, vegetables and sauces. The following is one of Chef Jean-Philippe’s favorite recipes using tarragon.
Grilled Asparagus Salad with Arugula, Tarragon Lemon Vinaigrette
- 2 lb Green Asparagus
- 3 tbsp. extra virgin olive oil
- 2 cups arugula
- 4 radishes
- 2 green onions, sliced
- 2 spring onions, diced
- 2 tbsp. tarragon vinegar
- 1 tsp. grated lemon
- ½ tsp. Dijon mustard
- 1 tbsp. fresh tarragon, sliced
- Sea Salt
- Fresh ground Pepper
Heat the grill. Peel the asparagus and cut the bottom. Place in a small sheet pan and add extra virgin olive oil, mix well. Cook on the grill for 7 minutes, until tender.
For the Vinaigrette, place all the ingredients in a mixing bowl and whisk well.
In a platter, place Arugula and Mache Salad, add spring onion and radishes. Next to the salad, place asparagus. Pour the vinaigrette all over. You can garnish with fresh herbs.