This dressing goes with the Romaine, Roast Beets, and Carrot Thread salad, but will go with roasted beets anytime. This would also be nice on fennel roasted pork loin, grilled salmon, or ground chicken meatballs. With the chervil in it, it is not a dressing that would keep a long time. Use within 3-4 days, although letting it sit a couple hours before using allows time for the chervil flavor to express itself.
INGREDIENTS:
¼ cup white balsamic vinegar -Or- 2 tablespoons lemon juice and 2 tablespoons white balsamic vinegar ½ teaspoon shallot, minced ¼ teaspoon sugar or agave syrup (any mild flavored sweetener will do) Pinch salt and pepper ¼ cup grapeseed oil or mild olive oil ½ cup plain yogurt (Not Greek style, as it would be too tart for this) ¼ cup chervil leaves, lightly packedMETHOD:
Put the first four ingredients into a non-reactive bowl and whisk until the sugar dissolves. Allow the flavors to marry for 15 minutes.
Whisk in the oil in a thin steady stream. Add the yogurt and whisk until the yogurt and the oil are incorporated. If the dressing is too thick, thin with a little more vinegar, or water if the dressing tastes fairly tart.
Gently fold in the chervil and stir until it is evenly distributed. Allow another 15 minutes for the chervil flavor to infuse the rest of the dressing.
Keep cold until ready to use. Will last 3-4 days in the refrigerator before the flavor begins to drop off.
Yield: 1 cup
Source: Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
