This dressing is excellent on Boston Lettuce, especially in the spring when the tarragon is just starting to sprout new shoots. The recipe was developed for the Gf-Zing! website, which celebrates flavor in the gluten free world.
Mix in a bowl:
1/3 cup gluten free mayonnaise
1 1/2 Tablespoons freshly squeezed lemon juice
1/3 cup olive oil
1/4-1/2 teaspoon salt
1/4-1/2 teaspoon freshly ground black pepper
1 Tablespoon snipped fresh chives
1 teaspoon snipped fresh tarragon (or more)
sugar to taste
For the sugar, only add this by 1/4 teaspoon amounts until the flavor of the dressing is balanced. If the lemon is not very sour, there will be no need for the sugar.
Set the dressing aside for 20 minutes or a half hour before serving – this will allow the chives and tarragon to flavor it up!
You can add coarsely grated carrots, steamed or roasted asparagus, chopped walnuts, raisins or diced hard-boiled eggs to this salad.0
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