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Tarragon

Explore 88 recipes, 3 articles, 2 galleries, 14 videos, and more

Lemon Tarragon Salmon Over Asparagus

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Asparagus, Spinach, and Crisped-Prosciutto Salad

Time:40 mins
Ingredients
  • 2 ounces thinly sliced prosciutto, torn into 3-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 bunch (about 6 ounces) asparagus, trimmed
  • 1/2 cup shelled fresh peas
  • 4 baby creamer potatoes (about 5 ounces), cut into 1/4-inch slices
  • 3 tablespoons buttermilk
  • 1/4 cup mayonnaise
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon fresh lemon juice
  • 1/4 cup packed fresh tarragon leaves
  • 2 cups packed baby spinach (about 2 1/2 ounces)
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Blueberry-and-Tarragon Frappes

Time:5 mins
Other Ideas:
Blueberries, Drinks, Vodka
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Making Mango Gazpacho with Wilo Benet

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Salsa Verde

Ingredients
  • 1/4 cup finely chopped shallot
  • 2 tablespoons white vinegar
  • 3/4 cup extra-virgin olive oil
  • 4 anchovy fillets, chopped
  • 2 tablespoons capers, rinsed and coarsely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon coarse salt, plus more to taste
  • 2 1/2 cups fresh parsley leaves, chopped
  • 1/4 cup fresh tarragon leaves, chopped
  • 1 teaspoon lemon zest
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Steamed Artichokes with Tarragon Butter

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Herb Remoulade

Other Ideas:
Dill, Egg yolks, French, Mayonnaise
Ingredients
  • 2 large egg yolks
  • Juice of 1 lemon (2 1/2 to 3 tablespoons)
  • Coarse salt and freshly ground pepper
  • 3/4 cup canola oil
  • 2 tablespoons sherry-wine or Champagne vinegar
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons finely chopped cornichons
  • 2 tablespoons capers, rinsed and drained
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon thinly sliced fresh chives
  • 1 tablespoon chopped fresh tarragon
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Tarragon Vinaigrette

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Seared Scallops with Shaved Fennel, Cucumber, and Grapefruit

Time:20 mins
Ingredients
  • 1 Ruby Red grapefruit
  • 1 tablespoon extra-virgin olive oil, divided
  • 3/4 pound large sea scallops
  • 1/2 teaspoon coarse salt, divided
  • Freshly ground pepper
  • 3 ounces English cucumber, thinly shaved crosswise on a mandoline (3/4 cup)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon finely chopped fresh tarragon leaves
  • 1/2 large fennel bulb (5 1/2 ounces), cut in half (root end trimmed but left intact to keep fennel together)
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