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Prep time
10 minutes
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Cook time
5 minutes
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Serves
2
Author Notes
Perfect for drizzling over fried green tomatoes and buffalo mozzarella, this dressing was on the inaugural menu at Bar Americain and often shows up at summer lunches at Bobby Flay's house in the Hamptons.
Reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
—Food52
Ingredients
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1/2 cup
plus 2 tablespoons canola oil
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2
garlic cloves, finely chopped to a paste with the side of a chef’s knife
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1/4 teaspoon
kosher salt
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1 tablespoon
tomato paste
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3 tablespoons
fresh lemon juice
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1 tablespoon
ketchup
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2 teaspoons
Dijon mustard
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2 teaspoons
clover honey
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1/8 teaspoon
freshly ground black pepper
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1
large scallion, finely chopped
Directions
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Heat 2 tablespoons of the oil in a small sauté pan over medium heat. Add the garlic and cook until soft, about 1 minute. Add the tomato paste and cook until the color deepens and the paste becomes fragrant, about 1 minute. Transfer to a medium bowl and let cool.
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Add the vinegar, lemon juice, ketchup, mustard, honey, salt, and pepper to the bowl with the tomato paste and whisk until smooth. While whisking, slowly drizzle in the oil and whisk until emulsified, then fold in the scallion. Let sit at room temperature while you prepare the salad to allow the flavors to meld. The dressing can be made up to 1 day in advance and stored, tightly covered, in the refrigerator.
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