Wednesday, July 31, 2013

Black Olive Vinaigrette (Kalamata and Rosemary)

Quick post to share about this tart and robust vinaigrette. The main ingredients are Kalamata olives and rosemary. It makes a lovely addition to your basic garden salad, or Mediterranean salad. I also love the color, oh, and it's easy to make too!

Black Olive Vinaigrette 
Adapted from Big Buy Cooking, Courtney Jordan
Time: 5 min Yield: 1 1/2 cups
Vegetarian | Gluten-Free

Ingredients:
1 cup pitted Kalamata olives
1/4 cup lemon juice
1 tsp Dijon mustard
1 garlic clove, smashed
3/4 cup olive oil
1 1/2 tsp fresh rosemary
freshly ground pepper
3 - 4 tbsp cold water

How To:
Add olives, lemon juice, mustard, garlic, half amount of oil, and rosemary to food processor (or blender) and purée until smooth.

Add the remainder of the oil in a steady stream while processing. Add water until pourable consistency as well as the fresh pepper.

Salad as pictured: Romaine lettuce, sliced cherry tomatoes, crumbled feta cheese, sliced red onion, and sliced cucumber.

2 comments:

  1. Made these to go with dinner tonight, wow, they are AWESOME! Thanks!!

    ReplyDelete
    Replies
    1. Thank you for trying it out — so happy you liked it!:)

      Delete

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