Herb Salad with Red Wine Vinaigrette
Recipes from Conservatory at Dallas’ Hotel Crescent Court, Dallas.
Red Wine Vinaigrette
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
2 teaspoons chopped fresh thyme leaves
Salt and pepper to taste
Bring red wine to a boil in small saucepan over medium-high heat. Then lower heat and simmer until reduced to 2 tablespoons. Toward the end, cook very slowly so liquid does not caramelize. Place reduction in small mixing bowl. Add shallots, garlic, vinegar, mustard, and oil, beating with a wire whisk to form an emulsion. Add thyme and season to taste.
1/3 cup basil leaves
1/3 cup dill sprigs, separated
1 cup Italian or flat-leaf parsley leaves
1/4 cup tarragon leaves
1/4 cup chives, cut into 1 1/2-inch lengths
4 radicchio leaves, torn
Toss ingredients with half the vinaigrette or to taste. To serve, arrange salad around tart on plate. Drizzle a line of vinaigrette on salad as decoration. Serves 4.