Little gems with tarragon and hazelnut dressing

Little gems with tarragon and hazelnut dressing
  • Serves icon Serves 4
  • Time icon Hands-on time 5 mins

Little gems with tarragon makes for a lively, summery side dish. Prepare in 5 minutes and serve alongside roasted meats or fish. 

For a more indulgent version, try these braised little gems featuring bacon, shallots, and white wine.

Nutrition: per serving

Calories
87kcals
Fat
8.4g (0.8g saturated)
Protein
0.7g
Carbohydrates
2.2g (1.9g sugars)
Fibre
0.6g
Salt
0.1g
Calories
87kcals
Fat
8.4g (0.8g saturated)
Protein
0.7g
Carbohydrates
2.2g (1.9g sugars)
Fibre
0.6g
Salt
0.1g

Ingredients

  • 2 tsp dry white wine or tarragon vinegar
  • 1 tsp dijon mustard
  • 1 tsp caster sugar
  • 1 tbsp freshly chopped tarragon
  • 2 tbsp hazelnut oil (see swaps, above left, or use more extra virgin olive oil)
  • 1 tbsp extra-virgin olive oil
  • 3 little gem lettuces, cut into wedges

Method

  1. In a clean jar or a small bowl, combine the wine/vinegar, mustard, sugar and tarragon with a pinch of salt and pepper. Add the oil(s), then seal and shake well or whisk together until the ingredients are combined (emulsified).
  2. Arrange the lettuce on a platter, then drizzle with the dressing

Recipe By

Louise Pickford

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