CHERVIL AND SHALLOT VINAIGRETTE
Chervil & Shallot vinaigrette is very light and fresh, perfect for a salad, but it is also good over roasted vegetables or grilled items. The anise flavour of chervil balances the funk of shallots into a well-balanced vinaigrette. A little red wine vinegar adds a gentle tang; olive oil brings a silky richness. But salt and pepper form a fundamental staple of dressing. This is literally the perfect accompaniment to any dish that needs a breath of fresh, fragrant air. Extremely simple to prepare and made up of only a few ingredients, this is a good and healthy choice for any meal.
RECIPE CATEGORY
Lunch, Dinner, Appetiser, Salad Dressing, Condiment
SERVING SIZE
1
CUISINE
French, Mediterranean, Californian
PREPARATION / TECHNIQUES
No-Cook, 5 Ingredients or Less, Quick & Easy
OCCASION / HOLIDAY
Anniversary, Summer, Picnic, Brunch, Potluck, Family Gathering, Dinner Party
SPECIAL CONSIDERATION / DIETARY CONCERNS
Vegan, Vegetarian, Gluten-Free, Low Fat, Low Cholesterol, Kosher, Quick & Easy, Healthy
DISH TYPE
Condiment, Salad Dressing, Dip
INGREDIENTS
- 1 tbsp fresh chervil, chopped
- 1 tsp shallot, minced
- 1 tsp red wine vinegar
- 1 tsp olive oil
- Salt & pepper, to taste
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 45
- Fat: 4g
- Carbohydrates: 1g
- Protein: 0g
- Fibre: 0g
- Sodium: 10mg
PREPARATION
- Prepare the ingredients: Chop fresh chervil and finely mince Shallot so that these spread out evenly throughout the vinaigrette.
- Mix the dressing: Mix together in a small bowl minced Shallot, chopped chervil, and red wine vinegar. Mix well.
- Add the olive oil: Now add the olive oil slowly while whisking vigorously to emulsify the vinaigrette. Taste and add salt and pepper as you like.
- Serve: Serve it immediately with your favourite salad, grilled vegetables, or as a sauce to dip bread. The bright flavours will add flavour to anything.
PREP TIME
5 minutes
COOKING TIME
N/A (No-cook)
TIPS
- Let it rest for 10 to 15 minutes, allowing the chervil and Shallot to marry their flavours into the dressing for more depth of flavour.
- It’s made to taste just right by adding a splash of sugar or a dash of vinegar.
- Pure it all in a food processor so that, when you dress it, it is quite silky.
- Use good, rich olive oil to add flavour to this easy vinaigrette.
- Chervil is rather fragile and should be used fresh. You can substitute chervil with fresh parsley or tarragon if it is not available and have a similar taste.
VARIATIONS
- Add lemon zest for that citrus note to complement grilled seafood or roasted chicken.
- Red wine vinegar can be substituted with an equal quantity of apple cider or white wine. Ends.
- You can add a teaspoon of Dijon mustard or Greek yoghurt and whisk to make this even creamier.
- Pour just a little honey or maple syrup, enough to give it an undertone of sweetness so that it would cut the acidity of the vinegar.
- To flavour, one can add a pinch of chilli flakes or crushed garlic to the vinaigrette.
PREPPING AND STORAGE
- Fridge: Store the vinaigrette in a container in the fridge for up to 3 days. It should be stirred well before use as the oil separates.
- Freezing: It is not recommended to freeze this vinaigrette because fresh herbs tend to lose much of both their flavour and texture once thawed.