Happy Hydrator Salad with Oil-Free Lemon Mustard Tarragon Dressing by Tess Masters
Thanks to: The Blender Girl Tess Masters
“The best way to get an incredible decadent flavour and texture with an oil-free dressing is to blend broth, lemon juice, and roasted garlic. The broth and garlic give the dressing a rich creamy texture and divine flavour, and the lemon juice brightens and lifts the flavour and adds a nice mellow zestiness.”
— The Blender Girl, Tess Masters
- 1/2 cup (120ml) Massel Chicken Style Liquid Stock
- 2 medium heads garlic
- 1/4 cup (60ml) fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 teaspoon Celtic sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon roughly chopped fresh tarragon
- 1 shredded romaine heart
- 1 medium green apple, cored and diced
- 1 English cucumber, skin on and diced
- 2 ribs celery, diced
- 2 tablespoons finely chopped flat-leaf parsley
Preheat the oven to 190°C/375°F
Cut off the top of each of the heads of garlic, and brush each head with 1 teaspoon of extra-virgin olive oil and sprinkle with a pinch of salt. Wrap each bulb in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminium transfer), and roast in the oven for 40 60 minutes, until tender. Allow the bulbs to cool, and then squeeze the garlic pulp out of the peels. This should yield 2 to 3 tablespoons of mashed roasted garlic. Set aside.
To make the dressing, throw the roasted garlic into the blender with the broth, lemon juice, mustard, salt, and pepper, and blast on high for about 30 seconds until smooth and creamy. Add the tarragon and process on medium for 5 to 10 seconds until broken up but not completely pulverized. Set aside.
In a large bowl, toss the romaine, apple, cucumber, celery and parsley. Stir in the dressing and serve immediately.