The other day I discovered that blueberries and tarragon make very tasty flavor friends. Maybe this is a thing, but I had no idea!
Wondering how this unusual pairing came about? I have M to thank. Now, unless you hang with an Iranian crowd, you may not know that they often eat fresh herbs by the handful (usually some combination of basil, tarragon, and mint). Sometimes it’s with feta cheese and bread for breakfast, sometimes it’s with radishes and scallions as a side dish, but always it’s #magic and sooooo delicious.
Eating fresh herbs like this is one of my top 3 favorite culinary delights brought into my life thanks to the Iranian heritage of my Love. (The other two are tahdig, a crunchy, saffrony disc of intentionally browned rice at the bottom of the pot, and the practice of using a fork & spoon together, basically always, for eating. It’s so efficient!)
Anyway. My favorite of the herbs to have with breakfast is tarragon, so earlier this week Z and I were having a second breakfast of bread, feta, and tarragon (doubling up on meals is basically a requirement when I’m pregnant people. Don’t judge, I’m making a human being here!). Z was apparently having sympathy hunger, and asked for some blueberries too. The tarragon and berries mingled on my plate, and then there was a party in my mouth.
Fast forward to this weekend. I picked up a huge batch of tarragon at the farmers’ market and later was wandering around the grocery store looking for easy dinner inspiration. Then they came into view: fresh batch blueberries, on sale! #Kismet.
I didn’t have a solid plan yet, but I knew I wanted a hearty entree salad, so the next thing to consider was what to add for protein and healthy fat. Given how the discovery had come about, a sheep’s milk feta seemed like the natural choice.
When I got home I remembered that I also had some sorrel from the market, and thought the citrus flavor of those greens would brighten things up a bit. I also added about a tablespoon of minced shallot because there was 1/4 of one left on the cutting board and it sounded like a good way to use it up.
The dressing was simple, just some olive oil, lime juice, and a little salt and pepper. At the last minute, I wasn’t satisfied with the heartiness of the salad and sprinkled on a healthy portion of sunflower seeds before tossing.
The end result was enjoyed by all – Z was especially delighted to find blueberries in his salad!
My salads are usually more of an art than a science, so I don’t really have a recipe. To recap the ingredients, here’s what I threw in. Add in proportions that look most yummy to you:
- 1 pint blueberries
- Few handfuls of sorrel, cut into thin ribbons*
- Tarragon leaves*
- Feta, crumbled or cut into small cubes
- Sunflower seeds
- Olive Oil
- Juice from 1/2 of a juicy lime
- Salt & Pepper
*Next time I will likely choose either tarragon or sorrel. When mixed with the berries, the three strong flavors were fighting against each other a tiny bit. The salad seemed to work best when you had only 2 of the 3 on your fork.