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Sunday Market Recipe: Chive Vinaigrette

In Dining, Market on April 25, 2010 at 6:31 pm

Ever reliable, the chives popped up in our garden last week.  Their bright green shoots are about 6 inches high now and lush enough to start snipping.

Here’s a lemony chive dressing to serve on cooked vegetables or grilled fish.
What cooking in your garden this week? We welcome any recipes you’re willing to share.

Chive Vinaigrette

Yield: 1/2 cup

2 teaspoons finely minced fresh chives

1/2 teaspoon Dijon mustard
Pinch of salt
Fresh grating of black pepper
1 tablespoon fresh lemon juice
2 to 3 tablespoons extra virgin olive oil
1.  Combine the chives, mustard, salt, pepper and lemon juice until smooth.
2.  Whisk in the olive oil, adding only as much as needed to mellow the tart dressing.

Serve over cooked asparagus or green beans. Use as a sauce over grilled fish.

Priscilla Martel, Chester, CT

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