Guest guest Posted August 8, 2007 Report Share Posted August 8, 2007 Basil and Chervil Vinaigrette 1 small shallot, sliced paper thin 1 teaspoon minced garlic, then rubbed into a paste with a sprinkle of sea salt 2 tablespoons Champagne vinegar 1/4 cup extra-virgin olive oil 1 tablespoon hot water 2 teaspoons sugar or to taste 2 tablespoons coarsely chopped, fresh sweet basil or chiffonade for a more elegant presentation 2 teaspoons chervil leaves, chopped fresh ground pepper Combine the shallot, garlic and sea salt paste, and vinegar in a small mixing bowl and whisk vigorously to combine and blend flavors. Add the hot water and sugar (use less to start), and while whisking, add the olive oil in a slow stream. Continue whisking until an emulsified dressing is achieved. Stir in the basil and chervil. Taste. Adjust seasonings and add fresh ground pepper. Serve immediately. Yields 1/2 cup,enough to lightly and perfectly dress about 8 cups of salad greens. Looking for a deal? Find great prices on flights and hotels with FareChase. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.