Name: Mesclun salad with tarragon dressing
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 150 gram mesclun (mixed salad leaves); 1/3 cup (80ml) olive oil; 1 1/2 tablespoon tarragon vinegar; 1 teaspoon seeded mustard; 1 clove garlic, crushed; 1/4 teaspoon sugar; salt

Mesclun salad with tarragon dressing

The delicate flavour of tarragon is beautiful paired with the bitter leaves of a mixed mesclun salad.

Ingredients

150 gram mesclun (mixed salad leaves)

1/3 cup (80ml) olive oil

1 1/2 tablespoon tarragon vinegar

1 teaspoon seeded mustard

1 clove garlic, crushed

1/4 teaspoon sugar

salt

Method

1.Wash and dry mesclun and place in a serving bowl. Cover tightly with plastic wrap and refrigerate until ready to serve.

2.For dressing, combine all remaining ingredients in a jar and shake well. Just before serving, add enough dressing to lightly coat the leaves; toss gently.

The dressing can be made a day ahead. The salad leaves can be washed and dried eight hours ahead. Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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