An aromatic, emulsified suspension that merges the earthy groundedness of mustard and shallots with the bright, elevating airiness of fresh basil, tarragon, and dill. This versatile dressing transforms raw vegetables by aligning their elemental profiles.
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In small sauce pan, reduce stock to 6 tablespoons and set aside to cool.
Combine stock with shallots, olive oil, mustard, orange juice, rice syrup and herbs in blender and puree until emulsified.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
