OK, this Blackberry Tarragon Salad Dressing has got to be one of my top 3 salad dressings. Ever. It’s a creamy, luscious dressing. From the fruity blackberry flavor to the tartness from the Greek yogurt and herbal tarragon note, this easily peps up the dullest of salads.
I came up with this one a while ago and decided since I created a Pantry section here on the site I’d include this one for reference. Quickly made from probably items you already have in your refrigerator and pantry, this is my go to for a salad dressing that delivers more than the go-to oil and vinegar.
This is an emulsion of rice wine vinegar, vegetable oil and some plain Greek yogurt. The magic happens with the fresh blackberries and tarragon. Tarragon has that sweet almost licorice note and with the fruity blackberry, well just trust this will work. Fresh tarragon is best to me, but if not on hand I always keep some dried.
What’s great about this is that you’re making it. You know what goes in it and there are no ingredients with twenty letters you can’t pronounce, or know what they are.
To make, it’s simply a quick emulsion in the blender and ready in a minute. I use a Vitamix that thoroughly breaks everything down, but if your blender doesn’t completely break down the seeds from the blackberries, just press through a sieve to extract any seed residue for a completely smooth and creamy salad dressing.
To offset the tartness it’s rounded out with some honey to sweeten things up. The combination is sublime and goes well with a hearty kale salad to these Spring Greens with avocados and roasted and salted pumpkin seeds.
Serve this over your favorite salad greens as a lunch or dinner with a beautiful piece of grilled fish or chicken. Besides a fantastic dressing for a salad, what other ideas would you use this on?
- 1 cup blackberries
- ½ cup rice wine vinegar
- ½ cup vegetable oil
- ½ cup plain Greek yogurt
- 2 tbsp honey
- ½ tsp kosher salt
- 1 tbsp fresh tarragon, chopped OR 1 tsp dried tarragon
- In a blender puree the blackberries, rice wine vinegar, vegetable oil, yogurt, honey and kosher salt.
- Press through a sieve to extract seed residue and whisk in the fresh or dried tarragon. Chill until ready to use.