Lemon tarragon honey vinaigrette dressing adds a hint of sweetness to this main-course seafood salad.
My wife and I recently reminisced about a vacation we took to France last spring. Not surprisingly, the wonderful food we enjoyed during that visit dominated the conversation.
Some of those salads were also adorned with seafood, and they were the ones that most appealed to me. So much so that just thinking about them again made me want to have one. Since I’m not in France at the moment, I decided to make a homemade version of one for my wife and me. That vinaigrette had a pleasing lemony, slightly sweet taste with a hint of licorice-like flavour, which came from the tarragon. A mix of tastes that, along with the spicy Dijon mustard, worked well with the ingredients I used in the salad. If you don’t care for tarragon, the recipe for the vinaigrette provides options on what other types of herbs you could use in it.
Note 1: Bay scallops are most often sold frozen in bags in the seafood department of grocery stores. That bag will likely contain more scallops than you’ll need for this recipe. So thaw what you need here and seal up the bag and keep the rest frozen for another use. Bay scallops are small and shrink a bit when cooked, which is why 10 to 12 are used in each serving of salad.
Canada Latest News, Canada Headlines
Similar News:You can also read news stories similar to this one that we have collected from other news sources.
Eric Akis: Tortellini with Italian-style soup makes a hearty mealMinced garlic, tomato paste and dried herbs add flavour to this spring soup.
Read more »
Eric Akis: Rhubarb compote tops scones for elegant treatTry these recipes for a special Mother’s Day tea: Golden scones, rich with butter and cream, that you can split and top with an easy-to-make rhubarb compote.
Read more »
Eric Akis: Yogurt-tossed cucumbers top off baked salmon dishB.C. salmon fillets, nicely spiced, are baked and served with tangy, yogurt-tossed cucumbers and a nutritious, Mediterranean-style quinoa and bean salad.
Read more »
Eric Akis: Artichoke tuna melts make a fancy pantry mealFor these fancy tuna melts, slices of French bread are spread with a cheesy tuna/artichoke mixture, then baked and broiled until hot and delicious.
Read more »
Eric Akis: Minty sauce complements Greek-style pork medallionsBoiled potatoes, steamed broccolini and sautéed cherry tomatoes a tasty side dish
Read more »
Eric Akis: Minty sauce complements Greek-style pork medallionsBoiled potatoes, steamed broccolini and sautéed cherry tomatoes a tasty side dish
Read more »