Nothing says spring like ripe strawberries—and Del Sroufe’s Strawberry Tarragon Salad Dressing is the perfect way to celebrate the season. This sweet-tangy blend is vegan, quick to make, and a gorgeous upgrade for salads, grain bowls, or even roasted veggies. Pro tip: Serve it with romaine, fresh strawberries, and toasted pecans for a dish that tastes like sunshine.
The Recipe
Makes 2 cups
Ingredients
- 2 cups strawberries rinsed, hulled and sliced
- 1/2 medium shallot minced
- 1/4 cup balsamic vinegar
- 3/4 teaspoon freshly ground pepper
- 3 tablespoons maple syrup
- 1 1/2 tablespoons fresh tarragon
- 1/2 teaspoon salt
Directions
1. place all ingredients in a blender or food processor.
2. Puree until smooth and creamy, stopping once or twice to scrape down the sides.
3. store refrigerated for up to 5 days
A note from Del: “I make this dressing every year when strawberries show up at my local farmer’s market. It’s a great change from the usual vinaigrette and comes together quickly!”
Simply Serving Suggestion:
Drizzle over a bed of peppery arugula, sliced strawberries, and candied walnuts—or use it as a dip for crunchy spring radishes. However you enjoy it, this dressing is a seasonal staple.
Why We Love This Recipe:
This dressing is a testament to how a few fresh ingredients can transform a meal. Strawberries bring natural sweetness, tarragon adds a subtle herbal note, and balsamic vinegar balances it all with depth. Plus, it’s oil-free—making it a lighter than most dressings without sacrificing flavor. Whether you’re vegan or just veggie-curious, this recipe is a crowd-pleaser.
P.S. Love Del’s recipes? Watch for more monthly highlights from his kitchen!
