Olive Vinaigrette
By America's Test KitchenPublished on June 11, 2013
Time
10 minutes
Yield
Serves 4 (Makes about 1/2 cup)
Ingredients
½ cup pitted green or kalamata olives, roughly chopped1 small shallot, minced (about 1 tablespoon)2 tablespoons chopped fresh parsley leaves 2 teaspoons juice from 1 lemon¼ cup extra-virgin olive oil
Instructions
- Combine all ingredients in medium bowl, then season to taste with salt and pepper. Rewhisk before serving with grilled fish.
Time
10 minutesYield
Serves 4 (Makes about 1/2 cup)Ingredients
½ cup pitted green or kalamata olives, roughly chopped
1 small shallot, minced (about 1 tablespoon)
2 tablespoons chopped fresh parsley leaves
2 teaspoons juice from 1 lemon
¼ cup extra-virgin olive oil
Ingredients
½ cup pitted green or kalamata olives, roughly chopped
1 small shallot, minced (about 1 tablespoon)
2 tablespoons chopped fresh parsley leaves
2 teaspoons juice from 1 lemon
¼ cup extra-virgin olive oil
Ingredients
½ cup pitted green or kalamata olives, roughly chopped
1 small shallot, minced (about 1 tablespoon)
2 tablespoons chopped fresh parsley leaves
2 teaspoons juice from 1 lemon
¼ cup extra-virgin olive oil
Why This Recipe Works
The biggest challenge in perfecting our grilled salmon recipe was figuring out how to remove the fillets from the grill in one piece. To prevent sticking, we first super-heated the grill, then brushed it very clean, and finally coated it with five to 10 layers of oil to build up a thick layer of polymers that prevent the protein in the fish from bonding with the grill grates.
Instructions
- Combine all ingredients in medium bowl, then season to taste with salt and pepper. Rewhisk before serving with grilled fish.
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