Sunday, June 30, 2013

Bobby Flay Mixed-Herb-Vinaigrette...

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

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.

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