Herb Salad
Recipe information
Yield
Serves 8
Ingredients
1 cup dry red wine, preferably Pinot Noir
2 tablespoons red wine vinegar
1 tablespoon honey
Kosher salt and freshly ground black pepper
6 tablespoons extra virgin olive oil
2 ounces mesclun greens
1/4 cup fresh chervil leaves
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons coarsely chopped fresh tarragon
Preparation
Step 1
Bring the wine to a boil in a small saucepan over medium-high heat and cook until thickened and reduced to 3 tablespoons, about 10 minutes. Remove from the heat and let cool slightly.
Step 2
Combine the reduced wine, vinegar, and honey in a blender and blend until smooth. Season with salt and pepper. With the motor running, slowly add the oil and blend until emulsified. The vinaigrette can be made 1 day in advance and refrigerated. Bring to room temperature before serving.
Step 3
Combine the greens, chervil, parsley, and tarragon in a large bowl, drizzle with the vinaigrette, and toss to combine.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
