How to make it

  • Heat oven to 450°F.
  • Toss the tomatoes and oil on a large sheet pan and season with salt and pepper, if desired. Roast for 15 minutes. Sprinkle with tarragon and cool. When just cool to the touch, lift carefully with a spatula to make sure the tomatoes are not sticking to the pan.
  • To make the dressing, purée all of the dressing ingredients in a blender or food processor until smooth. Transfer to a skillet.
  • Toss the lettuces and scallions in a large mixing bowl.
  • Heat the dressing until simmering, stirring often; add more water if needed to keep it the texture of unbeaten cream. Toss the dressing with the lettuces. Mound on a large platter or on individual plates. Scatter the olives on top and arrange the roasted tomatoes decoratively on and around the salad.

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