Recipe by Myles Smith, Executive Chef, Kimball House
Photography by Kyle Ripley, Haigwood Studios.
1 cup blanched, chopped, and chilled tarragon
2 cups olive oil
Blend blanched tarragon and olive oil in a blender until smooth. Strain oil through a chinois. Discard anything that will not pass through chinois. Refrigerate unused oil in a tightly sealed container for up to 1 week.
303 E. Howard Avenue, Decatur
Smoked Trout and Fennel Salad. Complete recipe in the spring 2017 issue.