1/4 cup white wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
1 teaspoon finely grated lemon zest
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
Pinch red pepper flakes
Directions:
Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Add oregano, pepper flakes and parsley.
Serve with grilled Italian bread.
Read more at:
http://www.foodnetwork.com/recipes/bobby-flay/grilled-baby-artichokes-with-mixed-herbs-vinaigrette-recipe/index.html
2 teaspoons honey
1 teaspoon finely grated lemon zest
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh oregano
Pinch red pepper flakes
Directions:
Whisk the mustard, honey, lemon zest and juice and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Add oregano, pepper flakes and parsley.
Serve with grilled Italian bread.
Read more at:
http://www.foodnetwork.com/recipes/bobby-flay/grilled-baby-artichokes-with-mixed-herbs-vinaigrette-recipe/index.html
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