This emerald-hued oil—along with the Parsley Oil variation—is used to put the finishing touch on many plates that leave Bar Americain’s kitchen. Though admittedly I love it mostly for esthetic purposes, it does add a hint of fresh, herbal flavor too. You can make either of these in advance and refrigerate for up to 2 days; bring to room temperature before serving.
Recipe information
Yield
Makes about 3/4 cup
Ingredients
1/2 cup chopped fresh chives
1/4 cup fresh spinach leaves
1/2 cup canola oil
1/2 teaspoon kosher salt
Preparation
Step 1
Combine the chives, spinach, canola oil, and salt in a blender and blend for 1 minute. Strain through a coarse strainer lined with cheesecloth into a bowl.
Variation
Step 2
PARSLEY OIL
Step 3
Replace the chives with 1 1/2 cups packed fresh flat-leaf parsley leaves. Proceed as directed.
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.
