Tarragon is an herb that gets no respect. Maybe because the dried
version doesn’t do justice to the fresh. There is something about the anise
undertone of Tarragon that makes my salads, creamy soups and casseroles
memorable. So much that my friends ask,
“What am I tasting?” From the beginning
of April until the first frost, I have plenty of Tarragon in my herb garden, and I
have perfected the art of freezing it for the colder month’s hot recipes. But for my chicken salad, there is nothing
like Tarragon, picked fresh from the garden.
My Tarragon Chicken Salad is a staple on afternoon boating trips from
our backyard, and I have turned many a friend into raving fans of this simple, yet
delicious staple. Whether on crackers or served between two great pieces of
bread, every time I serve it people fall in love.
Most herbs can be frozen immersed in water or olive oil and placed in an ice tray, but I like to freeze fresh, leafy herbs like Basil, Parsley, Tarragon, Sage, Cilantro and Oregano without liquid. Frozen herbs can be used in the same proportion as fresh herbs but they will be limp when defrosted, so although they are great used in recipes, they cannot be used as garnish.
Your first step is to harvest and rinse herbs in clear water. Let dry. Once dry, strip the leaves off the stems and coarsely chop. Spread in a single layer on a cookie sheet, and place in the freezer. Once frozen, place them in a plastic container or freezer bag. Make sure to label the container since once frozen, you may not be able to tell them apart.
Ingredients:
§ 2 cups cubed or shredded chicken
§ 1 cup celery, finely chopped
§ 3 - 4 tablespoons freshly chopped tarragon leaves (Not dry or frozen tarragon)
§ 1/2 cup or more mayonnaise (to taste)
§ 1/2 cup slivered almonds
§ Kosher salt
Directions:
§ 2 cups cubed or shredded chicken
§ 1 cup celery, finely chopped
§ 3 - 4 tablespoons freshly chopped tarragon leaves (Not dry or frozen tarragon)
§ 1/2 cup or more mayonnaise (to taste)
§ 1/2 cup slivered almonds
§ Kosher salt
Directions:
In a large bowl, combine chicken
Add chopped celery
Add finely chopped,
fresh tarragon
Add almonds, salt and mayonnaise.
Fold ingredients and adjust seasoning.
If you prefer a moister salad, add more mayonnaise.
Serve on a
sandwich, in a bowl with crackers or in phyllo or pastry cups as an hors d’oeuvre. For a printer friendly copy of this recipe, go to Tarragon Chicken Salad. Enjoy!
