Baby romaine salad with pickled blueberries and creamy tarragon dressing [Scott Ketterman] from Dishing Up Oregon: 145 Recipes That Celebrate Farm-To-Table Flavors (page 74) by Ashley Gartland

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Blueberries should be pickled a few hours before mealtime.

  • MissKoo on October 11, 2023

    I've made this twice to great reviews. Used regular romaine shredded as baby romaine was not available. Use the best fresh blueberries you can find for ultimate results, and take off the heat promptly. The second time I cooked the blueberries a tad too long and they started to fall apart. The flavor combination with the tarragon dressing, pickled blueberries, and a bit of Manchego cheese is delightful.The leftover sauce from pickling the blueberries is good for flavoring sparkling water, on yogurt or ice cream, in other salad dressings. over chicken, etc.

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