Chervil is an herb that I tend to think of as a little old-fashioned, (in the best way!) or more European, French in fact. It’s not always easy to find, but it’s worth seeking out and when you do find it – nab a bunch.
The favor is like a milder cross-pollination of tarragon (a tiny bit licoricey/anisey) and parsley (just fresh and clean). I just love it. So nice in a chicken salad, atop deviled eggs, tossed with greens and other herbs in a salad. Often found perched atop an omelet in certain classic circles.
It looks like very feathery carrot tops. The color is pale green (don’t buy it if it’s yellowing). It’s fairly fragile, and hard to get outside of its spring growing season, so when you have it, use it. Also its delicate flavor doesn’t stand up all that well to heat, so if you are using it in a cooked preparation use it at the very end, or more as a garnish.
This is a very simple chervil vinaigrette that would be lovely on any sort of green salad, and also was just perfect spooned over filets of warm (or cold poached) salmon, and on another occasion tossed with some blanched haricot verts (which are skinny green beans, in French).
And now I’m thinking about how I’ll use it differently next time I make it. I might stir this into cooled cooked orzo for a great side dish (maybe for a classy little picnic?). Stay tuned – there may be more chervil vinaigrette-d dishes showing up here in the future.
Chervil vinaigrette has delicate flavors of tarragon (a tiny bit licoricey/anisey) and parsley (just fresh and clean).
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons rice vinegar
- ¼ cup roughly chopped chervil
- 2 tablespoons minced shallots
- Kosher salt and freshly ground pepper to taste
- Combine the olive oil, lemon juice, rice vinegar, chervil, shallots, and salt and pepper in a small bowl or container. Stir or shake to blend well.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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