Tarragon: Fresh v. Dried
Originally uploaded by Brother O'Mara
I once had an amazing chicken salad at a bridal shower but to my dismay, failed to secure the recipe from the unfamilliar hostess. I recall flavors of lemon juice, salt and pepper, mayonnaise, and I believe tarragon (the dish had the fresh herb taste of basil with out the licorice-like undertones). Possibly tarragon vinegar was used to cut through the heaviness of the mayonnaise (though I'm sure the lemon juice could do it on its own). The hostess tossed the chicken and dressing with fresh blueberries and served it over a bed of salad greens. It was light, resfreshing, and delicious.
The issue is I'm attempting to recreate it and am having difficulty finding fresh tarragon in my area. What are your thoughts on substituting dried tarragon in a receipe like this? My intent is to let it sit overnight before serving so that the flavors meld together and the dried tarragon absorbs some of the moisture. Do you think I could pull it off?