As summer draws to a close (we know, we’re sad too), there are always a ton of end-of-the-season BBQs and cookouts. And if you want to offer a side dish that’s a little bit healthier than the traditinal potato salad and coleslaw, we recommend this amazing tarragon vinegar salad dressing. We got it from none other than Brooke Burke herself.
“This dressing is my secret recipe and I use it for all my salads,” says Brooke.
2 cans of corn
Slice and wash the endives, mix with the corn and chopped avocados.
In a separate bowl mix 1 teaspoon of Dijon mustard, ½ cup olive oil, ¼ cup tarragon vinegar and ½ finely chopped shallots.
Toss salad with the dressing, salt and pepper to taste. Serve immediately.
If you are preparing this early before your guests arrive, toss the dressing in when you are ready to serve.