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Gently heating chives--or almost any herb--in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.
- 1 1/2 cups grapeseed or vegetable oil
Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes.
Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.
DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.
Nutritional Content1 tablespoon per serving, 1 serving contains: Calories (kcal) 130 Fat (g) 14 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 0Reviews Section
Chive oil salad dressing
You&rsquoll want to drizzle this bright green chive oil dressing over all the spring vegetables and greens that are in season right now. Radishes, tender greens and baby lettuces will pop with a bit of this simple vinaigrette.
Hey party people, it&rsquos MAY. Happy MAYYYYYY . Can you tell I am happy that we are out of stick season and finally officially into the season where all the green things come out of the ground?
If you&rsquove been following me for a while now, you know that I celebrate May by posting salad recipes all month long. It is National Salad Month, and I am the number one fan of it!
We have been getting all sorts of goodies in our CSA that I am going to share with you as the month goes by. As far as my garden, there isn&rsquot a whole lot going on right now produce wise. We got 3 inches of snow last week, just to put it into perspective for you!
But that said, with the rain we got over the weekend and yesterday, new blooms are popping up in the garden daily. Now the rock cress is blooming, as is the pulmonaria (lungwort.) Down in town, which is at a lower elevation than where our property is, the creeping phlox is starting to form mats of jewel tones. And of course the millions of daffodils are everywhere, blooming in their succession of yellows!
In the vegetable garden my beloved chive plants are the only thing worth mentioning. Last fall, with my cookbook tour, I never pulled out the basil plants that took over much of the garden, so their dead stalks still stand in a creepy post apocalyptic row. And there is some sort of rodent (I think a mole) living in our compost bin. Every other time I take the compost out, he/she startles the bejeesus out of me when I open the lid, but scurries into the stone wall before I can really see what it is. Don&rsquot worry, I&rsquoll be jumping on the gardening bandwagon in a week or three, time willing.
With the chives being the bright spot in the vegetable garden this week, I thought that a chive oil dressing would be a yummy way to start off salad month.
Chive Oil. I know I know, it sounds fancy and complicated, but it is so simple to make. Here&rsquos how you do it.
Just blend garden fresh chives and extra-virgin olive oil in a blender until it is bright green and you can only see tiny shreds of chive in the mixture. That&rsquoll take about 30 seconds. Then simply strain out the chive solids by pouring the mixture through a fine mesh sieve. Do you have one of those? I like my oxo one.
Then whisk it with Dijon mustard, white wine vinegar, and honey. I love the sweetness from the honey to balance the acidity of the white wine vinegar. That&rsquos all there is to it. A little goes a long way with this chive dressing, so drizzle sparingly, toss, taste and add more if you need it.
We&rsquove had this salad dressing a bunch of times over the last three or four weeks and it really adds a lovely brightness to our salads. I especially love it with combos that include microgreens and/or misuna, nuts and a little goat milk feta cheese. I can&rsquot wait to try it over grilled asparagus next. Yum!
What is growing in your garden right now?
What is coming in your CSA share these days?
Have you ever made chive oil?
What kind of salads would you like to see here for salad month?
Make sure you check for the #SaladMonth hashtag on social media this month, as there is much more to come!!
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Makes: 1/2 cup
Hands-on time: 10 minutes
Total time: 10 minutes
- 1 small bunch chives
- 1/2 cup grape seed oil
- Pinch each sea salt and fresh ground black pepper
- Bring a pot of water to a boil. Blanch chives for 30 seconds, then drain and chill in an ice bath. Drain, wrap chives in a towel and squeeze moisture out.
- Place chives in a blender with remaining ingredients and blend for 2 minutes. Strain through a fine-mesh sieve. Pour chive oil into a plastic squeeze bottle with a small opening or use a spoon for drizzling.
Nutrients per 1-tablespoon serving: Calories: 163, Total Fat: 18 g, Sat. Fat: 2 g, Carbs: 0.5 g, Fiber: 0.25 g, Sugars: 0.25 g, Protein: 0.25 g, Sodium: 20 mg, Cholesterol: 0 mg
Walnut Oil and Chive Vinaigrette
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A roasted nut oil can give your vinaigrette a mild, earthy flavor—a nice change from bland vegetable oil or sometimes-overpowering olive oil.
What to buy: We like the La Tourangelle brand of roasted nut oils like this walnut oil. Avoid brands that use refined nut oils—they don’t taste like the nuts they came from. Store nut oils in the refrigerator or freezer to prevent rancidity.
Game plan: If you’re making the dressing ahead of time, add the minced chives just before serving.
Chive blossoms have a delicate onion-garlic taste, just a whisper of the strong flavor found in the chives themselves, along with some earthy undertones. The mild flavor means they can be added to a dish and not overwhelm the other ingredients.
The blossoms are sold attached to the chives, so they need to be removed from the chive stems, which can easily be done with kitchen shears or scissors. Before using the chive blossoms, rinse them well in water to remove any insects plunging in cold water a few times is a good way to assure the blossoms are bug-free. The blossoms should be dried gently with a paper towel or allowed to air-dry before using.
The flowers can either be kept whole or separated into florets. The florets will easily release when pulled away from the flower head using your fingers. Some florets will detach along with a little stem, which is, of course, edible and adds to the blossom's visual appeal.
Simple Homemade Green Chive Oil
To make this chive oil at home, start by harvesting your chives with a sharp knife. If you don’t grow your own, you can learn how, or simply pick some up at the store. You will need quite a large amount though, probably three or four bunches worth for a liter of oil, which makes this green chive oil great for using up chives before they die back in Winter.
Cut the chives an inch above the base of the plant, don’t worry about harvesting a lot, the plant will re-grow as long as you leave at least half the plant intact. Wash and dry the herb to ensure you don’t get any bugs or dirt in your flavored oil. Get as much of the water of the chives as you can, otherwise the water will need to be removed later when straining the chive oil. A small amount of water will naturally appear when breaking down the chives, but the less you add into the oil the better.
You could let the washed chives air dry, or pat them dry with a clean linen cloth.
Pack the washed chives into 1 litre of oil. It doesn’t really matter if you use olive oil, canola oil, or another vegetable oil. The flavor may be slightly impacted, but other then that the color should still be nice and bright green.
If using olive oil, (especially Extra Virgin) in salad dressings, flavored oils and other condiments, take note that it will solidify when refrigerated. This is normal, and an indication of good quality olive oil. It will liquefy at room temperature again. – Chef Markus Mueller
Blend the chives and oil until completely smooth, and until the oil has started to turn a bright green. Store the blended chive oil mixture in a glass or food grade plastic storage container. If you use a clear container you will be able to see the oil, water , and plant material slowly separate over the course of the next 2 or 3 days.
After two days, you’ll see the oil, plant matter, and naturally present water start to separate into three different layers. When the oil has mostly separated, strain off the oil being careful not to get any of the water in the strained oil. I like using a combination of cheese cloth and a fine mesh metal strainer called a Chinois. I have the model shown below, and can attest to it’s durability and straining abilities. It’s the one you will find in professional kitchens.
This ensures that only the oil and no vegetable sediment leaks into your oil. Let the pureed vegetable matter sit in the strainer until all the flavored chive oil has dripped out of it..this may take a few hours, but let gravity do the work!
Do not squeeze the vegetable matter, this will result in a cloudy end product, as you’ll be forcing water remaining in the plant cells back into the oil. Once completely strained store the vibrant green chive oil either in the fridge or a cool dark area in your kitchen. Use as desired in dressing and marinades or as a garnish on soups!
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This flavorful chive oil is easy to make and adds a summer touch to many dishes.
Print This Recipe Total time 5 minutes Yield 1 Published June 22, 2010
Makes 1 cup. It will keep in the refrigerator for 1 week.
- 2 bunch chives (roughly chopped)
- 1 cup olive oil
- ¼ teaspoon salt
- 1 pinch sugar
Place the chives, olive oil, salt and sugar into a blender. Puree until smooth, about 30 seconds. Let the mixture sit, covered overnight at room temperature.
The next day strain the puree through a fine meshed sieve and store in the refrigerator until ready to use.
If you don&apost grow chives, or know someone who does, you might be able to find them at a farmers&apos market in May and June. Grab them when you see them, because their growing season is way too short.
Here are a few tips and ideas to get you started. I&aposll tell you how to prep the blossoms and how to use them to add flavor and cheerful color to recipes.
How to prep chive blossoms
- Make sure they&aposre organically grown. Like any other herbs you eat, you want them to be free of pesticides and contaminants.
- Wash before using. I grow lots of chives in my organic garden, and I know from experience that the flowers can house the tiniest bugs imaginable. To flush them out, just plunge the flowers into water several time and swish them around. Repeat a few times and pat dry.
- Separate the flowers into florets. Using your fingers, gently pull the florets away from the center of the flower head. Some florets may come away attached to a tiny stem of their own, but that just makes them more adorable.
Using chive blossoms in recipes
After you&aposve separated the florets, you can use them to great effect in lots of different ways:
- Sprinkle them over egg recipes and savory crepes to give them a pop of color and texture.
- Gently mash them into softened butter or cream cheese. Cover with plastic wrap and refrigerate overnight to let the flavors meld.
- If you&aposre making a potato salad flavored with chive leaves, crumble a few flower heads in there as well.
- Add a couple of tablespoons of chive florets to a savory biscuit recipe.
- Mash chopped chive leaves into deviled egg fillings and garnish with chive florets.
- Toss them into all kinds of salad recipes.
- Add them to salad dressings.
- Use them to garnish soups.
Try this recipe for Chive Blossom Infused Vinegar
This delicate chive vinegar is very easy to make and gets even more rosy colored after a couple of weeks. Strain out the flowers and store the vinegar or give it away as a gorgeous homemade food gift.
- 1 large bunch fresh chives (2 1/4 ounces/65g)
- 1/2 cup canola or other neutral oil
- 2 pints heirloom cherry tomatoes (1 1/4 pounds/565g)
- 1/2 cup extra-virgin olive oil (120ml), plus more for drizzling and brushing
- 3 medium cloves garlic, sliced
- Kosher salt and freshly ground black pepper
- 1 baguette, cut on a bias into about twelve 1/4 inch thick slices
- 1 large ball burrata (see note), torn into large chunks
- Micro greens or minced chives, for garnish (optional)
Preheat oven to 350°F (175°C). Bring a medium pot of water to a full boil and prepare an ice bath. Blanch the chives in boiling water for 1 minute, then transfer to the ice water. Once cold, drain and dry chives as much as possible in paper towels.
Put chives in a blender with the canola oil and blend at high speed until completely smooth, about 1 minute. Let stand 15 minutes. Strain into a clean bowl through a fine-mesh strainer (or cheese cloth-lined sieve), pressing gently to extract all the oil discard solids. Transfer chive oil to a jar or plastic squeeze bottle. The oil can be refrigerated for up to 3 weeks bring to room temperature before using.
In a 10-inch cast iron or other heavy skillet, heat oil over high heat until shimmering. Add tomatoes and cook without stirring until they blister and char on bottom side, about 1 minute. Stir gently and cook until blistered in a few more spots, 1 to 2 minutes longer (they should be blistered and lightly browned in spots, but not falling apart). Remove from heat, add garlic and stir until the tomatoes soften and the garlic is fragrant, about 1 minute (if the pan isn’t hot enough, return to low heat). Season with salt and pepper. Transfer to a bowl, drizzle with fresh olive oil and set aside.
Brush both sides of each baguette slice with olive oil. Arrange on a baking sheet and bake for 5 minutes. Flip and cook until toasts are light golden brown, about 3 minutes longer.
Top each toast with tomatoes and their juices. Drape a piece of burrata on top of each toast, then drizzle on chive oil. Season with salt and pepper, and garnish with micro greens or minced chives, if desired.
For the confit tomato preheat the oven to 90C/70C Fan/Gas ¼. Line a baking tray with parchment.
Mix all the ingredients in a large bowl. Spread the mixture out on the lined baking tray and place in the oven for 2 hours, checking to make sure it doesn’t dry out completely.
For the chive oil, blend the chives and oil in a liquidiser until smooth.
For the smoked haddock rarebit, season the haddock with salt and pepper and place in a hot frying pan with a little olive oil and cook for 5-6 minutes.
In a separate pan, melt the butter and add the flour. Cook for a couple of minutes. Gradually add the milk, whisking constantly until you have a smooth white sauce.
Whisk in the cheese and add the mustard, egg yolk, breadcrumbs and Worcestershire sauce and stir.
Preheat the grill to high. Top the haddock with the rarebit mixture and place under the grill until golden-brown on top.
To serve, remove the haddock from the grill and place in the centre of the plate and put the confit tomatoes around the edge, and season with salt and black pepper. Drizzle the chive oil over the top.