Recipe of the Week






Prep Time: 45 Minutes
Yields: 1½ Cups

This fresh and flavorful vinaigrette is perfect for those hot summer days. Try using it as a topping on grilled meats or enjoy it tossed with crisp salad greens.

2 cups cherry tomatoes, divided
2 tbsps red wine vinegar
2 tsps balsamic vinegar
½ cup olive oil
¼ cup thinly sliced garlic
1 shallot, minced
2 tbsps chopped basil
2 tbsps chopped tarragon
1 tbsp chopped chives
salt and red pepper flakes to taste

Cut 1 cup cherry tomatoes in half and set aside. In a large sauté pan, heat olive oil over medium-high heat. Add sliced garlic and sauté 1–2 minutes or until softened. Do not brown. Add shallot, basil and tarragon then cook 1–2 minutes. Add all tomatoes and vinegars then swirl pan to combine. Remove from heat and add chopped chives. Season to taste using salt and red pepper flakes. Use as a topping for fish, grilled chicken or toss with a salad.



























print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295