Recipe information
Yield
Makes about 3/4 cup
Ingredients
1/2 cup plus 1 tablespoon canola oil
2 cloves garlic, finely chopped
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon ketchup
1 tablespoon tomato paste
2 teaspoons Dijon mustard
2 teaspoons honey
Kosher salt and freshly ground black pepper
1 large green onion, green and pale green parts, thinly sliced
Preparation
Step 1
Heat 1 tablespoon of the oil in a small sauté pan over medium-low heat. Add the garlic and cook, stirring occasionally, until it turns light golden brown, about 1 1/2 minutes. Remove from the heat and let cool slightly.
Step 2
Whisk together the garlic, vinegar, lemon juice, ketchup, tomato paste, mustard, and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the remaining 1/2 cup oil until emulsified and then stir in the green onion. The dressing can be made 1 day in advance and stored in a tightly covered container in the refrigerator. Bring to room temperature before using.
Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter
BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
