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.