Here is another fast and tasty dressing. The strong Tarragon taste is not for everyone so experiment with less Tarragon or try another herb like Thyme, Cilantro, Rosemary, Sage, Savory etc.
Ingredients:
- Sprouts (1 cup Mung beans, any sprout will do)
- Tomato (1 large Heirloom)
- Tarragon (1/2 cup fresh)
- Lemon Juice (1/2 fresh squeezed)
- Salt and pepper to taste
Put all ingredients in a food processor and mix for 1 minute. This is maybe too thick for most people, see photo below in the blog before this. I like it thick over Acorn Squash that is from a farmers market and cut into sugar cube size to really taste the squash. I let this marinate over night to soften the squash and let the flavors work together. This dressing keeps for about 3 days covered in the refrigerator. When using sprouts in dressing, pates, etc keep in mind that they can go foul tasting fast, even when using lots of salt, lemon juice, vinegars, etc. So use in 1-3 days to be safe. These are fast and easy to make so get use to making dressing fresh, when you want them.
As you may be able to tell by this recipe I do not list all details. I assume you know to wash the tomato and cut to chunks before putting in the processor. Also the length of time to sprout is up to you. I like about 3 days for the mung bean. I buy my mung beans from a local farmer and they are very flavorful. Sprouts of any kind change their flavor the longer they sprout, so keep sprouting and testing to see what length of sprouting time gives you the taste you like best.
You can see a picture of this dressing in the blog post just before this called "Raw Sweet Potato Pie" Salud!
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