Tarragon French Dressing

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Preparation info

  • Β½ cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 5 tablespoons salad oil
  • 3 tablespoons red-wine vinegar
  • 2 teaspoons salt
  • Β½ teaspoon crumbled dried tarragon
  • ΒΌ teaspoon freshly ground black pepper
  • 1 garlic clove


  1. Combine oil, vinegar, salt, tarragon and pepper.

  2. Peel garlic, cut into halves, and add to dressing. Let the dressing stand for several hours before using.

  3. Remove and discard garlic. Mix the dressing well and pour over salad just before serving.

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