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CHERVIL & SHALLOT VINAIGRETTE
20

CHERVIL & SHALLOT VINAIGRETTE

NUTRITION
HEALTHY RECIPES
Oct 16, 2024

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.

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