Lennie's Tarragon Orange Salad

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• Servings: 4
• 4 tablespoons sugar
• 2 teaspoons sugar
• 1 dash tabasco sauce
• 1/2 teaspoon dijon-style mustard
• 1 teaspoon dried tarragon
• 2 egg yolks
• 1 dash black pepper
• 2/3 cup tarragon vinegar
• 3/4 cup canola oil
• 3/4 cup olive oil
• 1 head romaine lettuce, washed and dried
• 2 green onions, sliced
• 1/4 cup almonds, slivered or flaked, toasted
• 1 (11 ounce) can mandarin oranges in juice, drained

Recipe

• 1 first, make salad dressing; you can do this in advance.
• 2 combine sugar, tarragon, tabasco, pepper, egg yolks and mustard in food processor.
• 3 with machine running, gradually add vinegar.
• 4 then, with machine still running, add oils in a thin stream.
• 5 process until well blended and creamy; taste and add salt if desired.
• 6 keep refrigerated.
• 7 should be enough dressing to make two or three salads; remember this when looking at nutritional analysis of this recipe.
• 8 to make salad, tear cleaned romaine into bite sized pieces; place in large salad bowl along with sliced green onions.
• 9 toast almonds (i prefer flaked) and set aside until cool.
• 10 drain oranges well and place half in with lettuce and onions.
• 11 toss well with dressing (about 1/3 of the salad dressing recipe, or to your taste).
• 12 sprinkle top of salad with remaining oranges and the toasted almonds; serve.
• 13 leftover dressing keeps well in the fridge for about a week.