Summer Entertaining 2001: Serena Bass's Green Acres


  Tomato-Shallot Vinaigrette

The Chef
SERENA BASS of Serena

Servings
Serves eight.

Ingredients
1/4 cup finely minced shallots
1/2 cup finely chopped ripe tomatoes
1 clove garlic
1/2 teaspoon dried chervil
2 tablespoons plus 2 teaspoons sherry vinegar
1 1/2 teaspoons sea salt
1 teaspoons freshly ground black pepper
1/2 cup extra-virgin olive oil

Cooking Instructions
Place the first seven ingredients in a bowl, and slowly drizzle in the oil, whisking continuously.

Best With
Bass's Artichoke-and-Arugula Salad.

 




 
 
   
Dan Barber's Traditional Thanksgiving Feast
   
 
   
Daniel Boulud Taste Tests Recipes from 3 Amateur Chefs
 
Holiday Pairings: Fantasy Dishes and Pefect Bottles
Main Courses
Beef
Chicken
Seafood
Turkey
Vegetarian
Game
Other Dishes/Courses
Appetizers
Hors D'Oeuvres
Drinks
Breads
Condiments
Soups
Salads
Side Dishes
Desserts
Sauces & Dips
By Cuisine
American
Asian
French
Greek
Italian
Jewish/Kosher
Spanish/Latin
Occasions/Seasonal
Summer
Passover
Winter Holidays
 
 

 

 
Copyright © 2014 , New York Metro, Llc. All rights reserved.
NewYorkMagazine.com: About Us | Contact Us |  Privacy Policy | Terms of Use |  Search/Archives  | Advertise with Us  |  Newsletters  | Media Kit
New York Magazine: About New York   | Contact New York |  Subscribe to the Magazine |  Customer Services  | Media Kit