Free Cooking Recipes

This salad made with fresh apricots and served with a tarragon cream dressing, is a good accompaniment to hot or cold ham.

4 SERVINGS
2 lb. ripe apricots
DRESSING
4 tablespoons thick sour cream
3 tablespoons tarragon vinegar
1 tablespoon sugar
1/2 teaspoon salt
4 grindings black pepper a few tarragon leaves, chopped

Directions:

1. Blanch and peel the apricots. Cut eadi apricot in half and remove the stone. Arrange the apricot halves in a glass serving howl. Crack the stones with a nutcracker or hammer. Take out the kernels, chop them and set aside.
2. To make the dressing, put the sour cream into a bowl and stir in the vinegar sugar, salt and pepper. When it thoroughly mixed taste the dressing adjust the seasoning if necessary.
3. Just before serving, pour the dressing over the apricots. Sprinkle with the tarragon leaves and chopped kernels.