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. Here, I've used it over turkey cutlets on a bed of shredded romaine. Consider it a "twisted tarragon" Caesar salad.
Carol Mighton Haddix is food editor of the Chicago Tribune, which provided the recipe and analysis.
Grilled Turkey Cutlets With Tarragon Oil and Romaine
Serves 4 -- Total time: 18 minutes
1/2 cup extra-virgin olive oil
6 sprigs fresh tarragon, chopped (divided use)
1/2 teaspoon salt (divided use)
freshly ground pepper
4 turkey cutlets, pounded to 1/4 inch thick
1 tablespoon red-wine vinegar
1 small head romaine lettuce, sliced thinly crossways
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 to 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, 31 grams fat, 6 grams saturated fat, 54 milligrams cholesterol, 3 grams carbohydrate, 33 grams protein, 552 milligrams sodium, 2 grams fiber
Grilled turkey cutlets with tarragon oil and romaine
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