Tag: Tarragon Vinaigrette

Tarragon Vinaigrette (French Tarragon Class, Part 3)

Tarragon Vinaigrette (French Tarragon Class, Part 3)

To make the Zucchini-Tomato Salad, layer thinly sliced zucchini+tomatoes in a circle, add flaky salt, fresh ground black pepper and drizzle with my Tarragon Vinaigrette. For best taste, cover and refrigerate for an hour or two before serving.

This is the third recipe from my French Tarragon Cooking Class. If you’re interested in the other two recipes, here they are:


Not far from our house in Colorado Springs are three yummy “French” restaurants whose names each contain the words, “La Baguette.” It may be that when we first moved to the city they were owned by the same person, though I think they no longer are. We have plain old La Baguette, in Old Colorado City, which is not only the cafe but also a top-notch bakery — still for all 3 locations, I think — and is closest to me. Then there’s La Baguette and Espresso Bar downtown on Pike’s Peak, but only a stone’s throw away. Last, but certainly not least, is La Baguette French Bistro a few miles to the north and east on Chestnut, which is all decked out with Parisian memorabilia and is a favorite “girls” lunch spot, though husband Dave and I have been known to hit them up for dinner occasionally. While the très tasty menus are these days varied from place to place, in my memory at least, they all still serve up a fresh-fresh side salad — just greens — that comes with a lovely tarragon vinaigrette. Tarragon vinaigrette is nothing more than a basic vinaigrette with fresh tarragon added.

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Garlicky Two-Potato and Green Bean Salad with Tarragon Vinaigrette

Garlicky Two-Potato and Green Bean Salad with Tarragon Vinaigrette

Those of us raised by southern mothers might have grown up with Green Beans and Potatoes on the table come hot, dripping summertime evenings. Add a plate of heavy sliced tomatoes (well-salted, thank you) and a pan of cornbread with lots of butter, please, and that was dinner. Who needed meat? For the past few years, warm weather brings on the need to re-create that dish with my own twists and turns. Those often include tossing in whatever other vegetables I have on hand, turning it all into a salad, and whipping up a frisky vinaigrette I doubt my mom would ever have added. She might have thrown in a piece of chopped bacon or a tablespoon or two of bacon grease into the pot for flavor, though, now that I think about it. Oh, and that bacon grease never saw the inside of a refrigerator either. (We all lived.)

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