Danny Kim
Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.
Recipe information
Yield
Makes about ⅔ cup Servings
Ingredients
⅓ cup olive oil
3 tablespoons fines herbes (equal parts finely chopped chervil, chives, parsley, and tarragon)
¼ teaspoon crushed red pepper flakes
2 tablespoons red wine vinegar
Kosher salt, freshly ground pepper
Preparation
Combine oil, fines herbes, and red pepper flakes in a small bowl. Very gently stir in red wine vinegar; season with salt and pepper.
Nutrition Per Serving
Per 1 Tbsp.: Calories (kcal) 60 Fat (g) 7 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 0
