1 tablespoon vegetable oil
1 small garlic clove; minced
2 tablespoon scallion; finely chopped
1/2 cup chicken broth
2 tablespoon red wine vinegar
1 teaspoon ginger; finely grated
2 tablespoon chopped fresh tarragon or
1 teaspoon dried tarragon
2 tablespoon olive oil
1 salt and pepper; to taste
The author describes this as "a piquant, almost spicy dressing that is equally good used hot over greens or at room temperature over mixed lettuces."
In a skillet, heat oil. Add garlic and scallion; saute until softened. Add broth and boil until the liquid is reduced by half - about 3 or 4 minutes. Stir in vinegar; cook an additional 2 minutes. Transfer to a bowl. Add ginger and tarragon. Gradually whisk in the olive oil. Add salt and pepper to taste.
Yield: Dresses a salad for 4 to 6.
From 1991 "Shepherd's Garden Seeds" catalog. Pg. 31. Electronic format by Cathy Harned.
