Tarragon Salad Dressing
A bright, elegant vinaigrette built from fresh tarragon, finely minced shallot, champagne vinegar, Dijon mustard, lemon, and extra virgin olive oil. Herbaceous, lightly floral, and beautifully balanced—perfect for spring greens, asparagus, salmon, chicken, and warm potato salads.
Equipment
- Chef’s knife
- Small mixing bowl
- Whisk
- Citrus zester or microplane
- Measuring spoons / measuring cup
- Small mason jar or dressing bottle for storage
- Rubber spatula
Ingredients
- 2 tablespoons 20 g finely minced shallot
- 3 tablespoons 45 ml champagne vinegar (or white wine vinegar)
- 1 teaspoon 6 g Dijon mustard
- 1 teaspoon 7 g honey (optional, for balance)
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon fresh lemon zest
- 1 tablespoon 15 ml fresh lemon juice
- 2 tablespoons 6–8 g finely chopped fresh tarragon leaves
- ¾ cup 180 ml extra virgin olive oil
Instructions
Bloom the shallots
- Finely mince 2 tablespoons (20 g) shallot and place in a mixing bowl with 3 tablespoons (45 ml) champagne vinegar. Let stand for 5–10 minutes to soften and lightly pickle the shallot.
Build the vinaigrette base
Whisk into the shallot mixture:
- 1 teaspoon (6 g) Dijon mustard
- 1 teaspoon (7 g) honey (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon fresh lemon zest
- 1 tablespoon (15 ml) lemon juice
- Whisk until smooth.
Emulsify
- Slowly drizzle in ¾ cup (180 ml) extra virgin olive oil, whisking constantly until silky and lightly thickened.
Finish with herbs
- Fold in 2 tablespoons finely chopped fresh tarragon and taste.
Adjust:
- more salt for brightness
- more lemon for lift
- small touch of honey if acidity feels sharp
- Let dressing rest for 10 minutes before serving so flavors settle.
- Shake or whisk briefly before using.
Notes
Variations
Creamy Tarragon Dressing Whisk in 2 tablespoons crème fraîche or ¼ cup Greek yogurt for a creamy version perfect with salmon or chicken. Chive & Tarragon Add 1 tablespoon finely sliced chives for a softer herb profile. Capers & Lemon Fold in 1 tablespoon chopped capers for savory brightness—excellent with seafood. Warm Potato Version Add 1 teaspoon whole grain mustard and toss with warm potatoes while still steaming. Shallot Garlic Version Add ½ small grated garlic clove for deeper savory character. Notes
Fresh tarragon is essential—dried simply doesn’t taste the same.
Champagne vinegar gives the cleanest flavor, but white wine vinegar is an excellent substitute.
This dressing gets better after 30 minutes once the tarragon perfumes the vinaigrette.
Excellent on butter lettuce, shaved fennel salads, asparagus, grilled salmon, roast chicken, or spring vegetables.
Storage Store refrigerated in a sealed jar for 5–7 days. Bring to room temperature for 15–20 minutes before serving, then shake well. Olive oil will firm up in the refrigerator—that’s normal.
Creamy Tarragon Dressing Whisk in 2 tablespoons crème fraîche or ¼ cup Greek yogurt for a creamy version perfect with salmon or chicken. Chive & Tarragon Add 1 tablespoon finely sliced chives for a softer herb profile. Capers & Lemon Fold in 1 tablespoon chopped capers for savory brightness—excellent with seafood. Warm Potato Version Add 1 teaspoon whole grain mustard and toss with warm potatoes while still steaming. Shallot Garlic Version Add ½ small grated garlic clove for deeper savory character. Notes
Fresh tarragon is essential—dried simply doesn’t taste the same.
Champagne vinegar gives the cleanest flavor, but white wine vinegar is an excellent substitute.
This dressing gets better after 30 minutes once the tarragon perfumes the vinaigrette.
Excellent on butter lettuce, shaved fennel salads, asparagus, grilled salmon, roast chicken, or spring vegetables.
Storage Store refrigerated in a sealed jar for 5–7 days. Bring to room temperature for 15–20 minutes before serving, then shake well. Olive oil will firm up in the refrigerator—that’s normal.
Tried this recipe?Let us know how it was!
