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Friday, October 22, 2010

New Vinaigrette for Green Salad: 10.22.2010

 Looks like somebody's been hitting the vinegar.


30 large shallots, rough chopped
1/2 lb chervil
2 bunches chives, chopped
1/2 cup tarragon leaves
3 cups wildflower honey
2 cups dijon mustard
1 cup coarse sel gris
3/4 cup kosher salt
2 Tbsp black pepper
1 gallon plus 2 cups red wine vinegar
6 liters unfiltered Lebanese olive oil
3 liters kalamata olive oil
3 liters grapeseed oil

- process all ingredients except vinegar and oil in robot coupe until thoroughly combined
- transfer to a 5 liter container and using hand blender, blend in vinegar
- slowly incorporate oils while blending until thoroughly combined

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