This Charred Herb Vinaigrette recipe was inspired by a little time with profession chefs. I met Chef Daniel Lindley of 5th & Taylor Nashville, TN at last month’s Charleston Wine and Food Festival. He did an delicious demo to a sell out crowd on our Evo Grill in the Rose Garden. He prepared semi boneless quail wrapped in bacon then served it over creamy fennel grits topped with a charred herb vinaigrette. For 300 people in about an hour on just 2 evo grills (Applause here). And my every day take away from that demo was this Charred Herb Vinaigrette Recipe. I often find this to be the case with professional chef recipes. I’m not usually up to recreating an entire complex dish from a chef, but I can find some way to elevate my regular dishes. Because while I might not be making Benton’s Bacon Wrapped Quail on a random tuesday,
this vinaigrette has found a regular place on my refrigerator condiment door. Bright, versatile, and really quite perfect for spring dishes. The charred herbs gives everything a complexity and depth not usually found in a basic french vinaigrette. I love it on simply grilled chicken, vegetables, or salmon. It also make a quick yet impressive pasta dish which can be served warm or room temperature. A small jar of vinaigrette popped into a picnic basket it makes a wonderful sandwich dressing or dip for fresh bread. Like I said, very versatile. And its great for using up leftover herbs bought for other recipes or the ones taking over your garden. I’ve gone with the basics here but feel free to experiment. Chef Lindley’s vinaigrette had these herbs plus dill, rosemary, oregano, and fennel. But he was cooking for about 300, so I scaled it down a bit for the home chef. Your Charred Herb Vinaigrette could use just one common herb, an experiment with a new herb, or a complex blend of many. I tried a mint and chervil blend and found it delicious over a log of fresh goat cheese as an impromptu appetizer.I’m betting it becomes a grilling season favorite at your house too.
I think if you make a large batch today, you will be surprised at how often you reach for it. I’d love to hear how you are using it! And if you are having company over and up for something new and delicious, the Benton’s Bacon Wrapped Quail served over warm creamy grits flavored with fennel and dressed with Charred Herb Vinaigrette left our foodie audience breathless. Just saying. I even included links for the amazing semi boneless quail from Manchester Farms and the unsurpassed Benton’s Bacon for those ambitious readers.
Note: I get no sponsorship from these terrific companies. I sincerely believe them to be the best in field for their respective products. And a big thanks Chef Daniel Lindley and Chef Daniel Gorman of 5th & Taylor for their wonderful inspiration and demo. And if you find yourself in the historic and trending neighborhood of Germantown in Nashville, do yourself a favor and let the Chef Daniel (s) do the cooking for you with a visit to 5th & Taylor.
We here at outdoorLUX of course are partial to his beautiful patio space (voted best in Nashville), but the whole place is a work of art with an exciting menu that delivers on it’s promises. Link to the restaurant website or a review below.
Charred Herb Vinaigrette Recipe
Makes 1 Large Mason Jar Full, perfect for storing, shaking, and serving from. Enough for several dishes.
- 1 1/2 cup oil (olive,canola, or grapeseed all work well depending on dish and preference)
- 1 lemon, juiced
- 6 Tbsp red wine or white wine vinegar
- 1 bunch charred fresh parsley (about a 1/4 c chopped after charring)
- 1 bunch charred fresh thyme (about 1/4 c)
- 1 bunch charred basil
- 1 bunch charred scallions
- 3 tsp honey
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- sea salt and fresh cracked pepper to taste
To make dressing first place dry clean herbs onto hot Evo Grill ( or regular grill with cast iron on top) and char lightly to bring out oils and smoky flavor. About 3-5 minutes. Then remove herbs, discard stems, and chop roughly. In large bowl combine honey, salt and pepper, garlic clove, and mustard. Whisk in oil to emulsify. Add chopped herbs of your choice. Serve over salad, grilled meats or vegetables or as a simple sauce with cheese or bread. Keeps several days in a jar in the refrigerator.