There's something about tarragon that keeps me coming back for more. Its distinctive aroma and aniselike flavor are a perfect match with poultry and seafood.
One of my favorite ways to use tarragon is in a butter sauce that can be drizzled over fish or chicken breasts. But, of course, butter has become only an occasional player in my menus as I substitute with less artery-clogging fats.
I came up with the idea of infusing olive oil with tarragon and drizzling that over my entrees. In the accompanying recipe, I've used it over grilled turkey cutlets, placed on a bed of shredded romaine. Consider it a "twisted tarragon" Caesar salad.
Tips
Cook the turkey on a grill pan, if you have one, to save time.
Substitute packaged, pre-washed romaine pieces for the whole romaine, if you like.
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Beverage suggestion
A grassy-flavored New Zealand sauvignon blanc would pair well with the turkey and tarragon.
Grilled Turkey Cutlets with Tarragon Oil and Romaine
Preparation time: 12 minutes
Cooking time: 6 minutes
Yield: 4 servings
u 1/2 cup extra-virgin olive oil
u 6 sprigs fresh tarragon, chopped
u 1/2 teaspoon salt
u Freshly ground pepper
u 4 turkey cutlets, pounded to 1/4-inch thick
u 1 tablespoon red wine vinegar
u 1 small head romaine lettuce, sliced thinly crossways
u 1/2 cup grated Parmesan cheese
Heat the olive oil in a small saucepan until warm; add two-thirds of the tarragon. Remove from heat; let steep 5-10 minutes. Meanwhile, sprinkle 1/4 teaspoon of the salt and pepper to taste on both sides of the turkey cutlets. Pour half of the tarragon oil into a large bowl; whisk in the vinegar, remaining 1/4 teaspoon of the salt and pepper to taste. Add romaine; toss. Arrange romaine on 4 plates.
Heat a grill or grill pan. Grill the turkey until just cooked through, about 2 minutes per side. Remove to cutting board. Slice on the diagonal; arrange slices over romaine.
Drizzle about 1 tablespoon of the reserved tarragon oil over the turkey on each plate. Sprinkle each with the Parmesan cheese and the remaining chopped tarragon.
Per serving: 417 calories (66 percent from fat); 31 g fat (5.5 g saturated); 54 mg cholesterol; 3.3 g carbohydrates; 33 g protein; 552 mg sodium; 1.8 g fiber.