Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Jade Tree Salad Dressing
A tangy tarragon vinegar dressing finished with Parmesan and toasted sesame seeds.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
3 steps- 1
In a jar or bowl, combine the tarragon vinegar, salt, garlic powder, sugar, dry mustard, and black pepper. Whisk or shake until the salt and sugar dissolve, then refrigerate until ready to serve.
- 2
Immediately before serving, stir in the grated Parmesan cheese and sesame seeds.
- 3
Serve over crisp lettuce with chopped water chestnuts. For longer storage, add the cheese and sesame seeds directly to each salad rather than to the dressing.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving115
Calories
5 g
Protein
4 g
Carbs
8 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Jade Tree is a home-cook name for the green, herb-loaded vinaigrettes that became popular through American community cookbooks in the mid-twentieth century, when blenders made it easy to puree fresh herbs straight into oil and vinegar. The 'jade' refers to the deep green color the dressing takes on once parsley, chives, and other soft herbs are emulsified. It sits in the same family as Green Goddess but usually skips the anchovy and leans on garlic and a single bright acid.
Listahan note
This version keeps the herb mix flexible and the emulsion loose, so it pours rather than clings and works on delicate greens without weighing them down.
Technique cues
- Blend the herbs into the acid first, then drizzle the oil in slowly so the dressing thickens into a stable emulsion instead of separating into pools.
- Add the garlic raw and minced rather than whole; a few seconds of blending turns whole cloves harsh and bitter while a pre-mince stays mellow.
- Taste for acid after it sits ten minutes, because the oil rounds out the vinegar and a dressing that seemed balanced when made often needs a final splash to wake it up.
Kitchen flow
- Parallel prep
- Wash and dry the herbs while the garlic peels, so everything drops into the blender in one pass.
- Make-ahead
- Blend up to two days ahead and keep chilled; the color stays brightest in the first 24 hours.
- Leftover move
- Thin leftover dressing with a spoon of water and use it as a drizzle over roasted vegetables or grain bowls.
- Cleanup rhythm
- Rinse the blender jar right away before the herb oil dries onto the blades and gasket.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
fresh parsley
green backbone
Purpose: Flat-leaf parsley gives the dressing its color and a clean, grassy base that lets sharper herbs read on top.
Handling: Pull the leaves off the thickest stems so the blend stays smooth, then pack them loosely to measure.
Adaptation: Cilantro works for a brighter, more aromatic version if no one at the table tastes it as soapy.
fresh chives
allium top note
Purpose: Chives add a gentle onion lift that rounds out the raw garlic without the bite of scallion.
Handling: Snip into short lengths so the blender catches them evenly.
Adaptation: The green tops of scallions give a similar note if chives are out of season.
garlic
savory anchor
Purpose: A small amount of raw garlic gives the dressing its savory depth and keeps it from tasting flat.
Handling: Mince fine before blending so it disperses evenly and never lands in a sharp pocket.
Adaptation: Roasted garlic gives a sweeter, mellower result if raw garlic is too strong for the table.
white wine vinegar
brightening acid
Purpose: A soft, fruity vinegar lifts the herbs without overpowering them the way a harsh distilled vinegar would.
Handling: Measure into the blender first so the herbs have something to break down into.
Adaptation: Fresh lemon juice gives a rounder acid and an extra layer of freshness.
olive oil
emulsifying body
Purpose: Oil carries the herb flavor and gives the dressing the cling it needs to coat leaves.
Handling: Add in a slow stream while the blender runs so it emulsifies rather than splits.
Adaptation: A neutral oil like grapeseed keeps the green color and herb flavor more forward.
Technique notes
- Chill the blender jar before you start; a cold jar keeps the herbs from heating and dulling during the blend.
- A pinch of sugar or a teaspoon of honey balances an aggressive batch of herbs without making the dressing sweet.
- Strain through a fine sieve for a restaurant-smooth pour, or leave it rustic with flecks of herb for more texture.
Ingredient swaps
- Dairy-free option
- This dressing is naturally dairy-free; for a creamy version stir in a spoon of dairy-free yogurt rather than mayonnaise.
- Lower-sodium direction
- Skip added salt and lean on extra lemon and herbs, which carry flavor without sodium.
- Weeknight shortcut
- Use a jar and an immersion blender right in the storage container to skip the separate blender cleanup.
Serve alongside
- Butter lettuce and cucumber salad
- Cold poached salmon
- Roasted baby potatoes
- Grilled asparagus spears
- Sauvignon Blanc
- Sparkling water with lemon
- Dry rose
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep in a sealed jar in the fridge for up to four days; shake or re-whisk before each use since the emulsion loosens as it sits. The herbs darken over time, so make it within a day or two of when you want the brightest green. Freezing is not recommended because the emulsion breaks on thaw.
Equipment
- Blender or immersion blender
- Fine mesh sieve
- Glass storage jar with a tight lid
- Microplane for the garlic
Make this household-aware
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