Since as far back as I can recall, my mom and I have been utterly captivated by a particular chicken salad sandwich from a eatery in Manhattan’s Upper East Side. We would go to great lengths to obtain it, surprising each other with this delightful treat, and discussing it endlessly. It became a staple whenever we visited, and even if we opted for something else, we would still order it to go or as a side dish. (Who says no to a side sandwich?) If we happened to be nearby, even outside of meal times, we would pick up two – one for mom, one for me. For the longest time, I believed this chicken salad sandwich was exclusive to the “diner” where it was served – I use the term “diner” because my husband, a New Jersey native and diner aficionado, along with others, would mock the prices and high-quality ingredients on the menu, insisting on a different label for the establishment. I simply resigned myself to the fact that I would never be able to replicate the only chicken salad that truly mattered to me. One day – I can’t recall the exact moment or method – I finally identified the secret ingredient that had fueled our enduring love for this chicken salad over the years and set it apart: tarragon. What Makes Tarragon So Special? Tarragon is a delicate herb with slender, elongated leaves that offer hints of anise and mint, though not overwhelmingly so. It is commonly paired with chicken or fish in recipes, and features prominently in the classic French herb blend, fines herbes, as well as in Béarnaise sauce. To me, it embodies the essence of spring, and I enjoy incorporating it into pea soup, rice pilaf, or compound butter for enhancing dishes like salmon or poached chicken. As the season transitions from soups to spring produce, and fresh tarragon emerges at the farmers market, it signals the time for me to whip up a generous batch of chicken salad. I’ll indulge in sandwiches made with it every day until it runs out. Then I’ll promptly make another batch. This floral and intricate herb imparts a next-level flavor to the combination of chopped chicken and mayo. Fresh Tarragon vs. Dried Tarragon Fresh tarragon offers a vibrant, herbal, and crisp flavor that can uplift a chicken salad that might otherwise seem monotonous. However, fresh tarragon is not as readily available as other herbs, and due to its delicate nature – unlike the robust rosemary, for instance – it tends to spoil quickly. I’ve had instances where a bunch of fresh tarragon turned brown and wilted in the fridge soon after purchase. If fresh tarragon is not easily accessible, dried tarragon can be a suitable substitute. Just ensure it hasn’t been sitting in your pantry past its expiration date, as it may
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