First, make the aioli. Place the oil and tarragon leaves in a large glass measuring jug and blitz until very smooth with a stick blender. Pass through a fine-mesh sieve to remove any bits.

A smear of tarragon aioli adds bright, herbal notes while a dab of roasted-garlic purée balances the mineral qualities of the tongue with rustic, earthy flavor. A cascade of arugula lends a fresh ...

Place a medium pan over medium heat and add 1 tablespoon olive oil, 2 tablespoons chopped tarragon, shallot, tomato, white wine, anchovies, vinegar, tomato paste and cayenne. Stir to combine ...