LEMON VINAIGRETTE (for six)
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
freshly ground black pepper
12 kalamata olives, pitted and halved
small bunch chives, finely sliced
- Whisk the lemon juice and olive oil together in a small bowl. Taste and season with salt and pepper.
- Assemble and dress salad and garnish with olives and chives.
from Chef Daniel Boulud, Restaurant Daniel, printed in New York Magazine, 2001