Text 6702, 62 rader
Skriven 2013-11-12 23:37:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: tarragon 459
====================
 ML> I'm dubious on the coleslaw
 JW> I was initially skeptical but it is one of Roslind's family dishes
 JW> and I liked it as soon as I tried it. (Roslind dislikes mayo and all
 JW> its variations including Thousand Island dressing, tartar sauce and
 JW> fast food "special sauce" for burgers.)

I used to hate mayo, other than what I made myself. It
could be doctored to be edible but not likeable, but
the commercial ones tended (still do, but my tolerance
has improved) to be sour and off-tasting.

Some of the acceptable doctorings included sriracha,
garlic (lazy man's inferior aioli), or lots of herbs,
which could include tarragon, but not all three at once.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tarragon Chicken Salad with Asparagus
 Categories: Chicken, Salad, Asparagus.
      Yield: 4 Servings

      2 c  Mayonnaise or creamy salad
           -dressing
    2/3 c  Minced fresh tarragon
    1/4 c  Fresh lemon juice, divided
      4    Skinless, boneless chicken
           -breast halves
           (1 1/2 pounds)
      1 tb Vegetable oil
      2 ts Coarse ground black pepper
      1 lb Fresh asparagus, trimmed
    1/2 lb Fresh spinach leaves,
           -trimmed
      1 lg Ripe pear

  In a small bowl, whsk together mayonnaise, tarragon, and 3
  tablespoons of the lemon juice. Rub chicken breasts with the oil;
  sprinkle with pepper. Place chicken on grill about 6 inches from
  medium coals. Grill, turning once, for 6 to 7 minutes or until
  tender. (Note: Chicken can also be poached, broiled, or pan sauteed,
  if you wush.) Cut into 1-inch chunks; place in bowl.  Add 1 cup of
  the tarragon dressing; mix lightly to coat. Chill salad and remaining
  dressing. In a large skillet, cook asparagus, uncovered, with enough
  boiling water to cover, 7 minutes or just until tender.  Plunge
  spears into cold water to stop cooking; drain well and chill. Line a
  large serving platter with spinach leaves. Mound the chicken salad in
  the center. Arrange asparagus, dividing evenly on platter. OR:
  Arrange ingredients evenly on 4 large dinner plates. Slice pear
  thinly and brush with remaining 1 tablespoon of the lemon juice.
  Arrange slices, slightly overlapping, attractively on platter or
  plates. Place remaining tarragon dressing in a small bowl (thin with
  a little milk if necessary) and pass at table.

  Makes 4 servings.

  [  1001 HOME IDEAS MAGAZINE; April 1990 ]

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