Delicious Estragondressing to parsley salad with dried tomatoes
With this recipe, the dressing is the star!
For the salad you only need three ingredients:
Leaves of a large bunch of plain-leaved parsley
50 g of dried tomatoes, cut into strips and soaked in hot water, then expressed
50 g Parmesan, cut into chips with the peeler
And this is how the dressing is made:
2 teaspoons dried tarragon - actually more intense in taste than fresh - are mixed with 3 tablespoons sunflower oil and 1 teaspoon of wine vinegar.
1 teaspoon icing sugar and 1 teaspoon spicy mustard are stirred in and seasoned with 1/2 teaspoon salt and pepper from the mill.
Finely chop 2 shallots and fold in a touch of garlic.
It is enough to rip the bowl with a toe. Some swear to chew a toe and breathe the salad - joke!
The parsley leaves are mixed with the tomato strips and parmesan shavings. Then you spoon the dressing on it.
A delicious appetizer with bread or toasted bread croutons.
