LEMON VINAIGRETTE

LEMON VINAIGRETTE (for six)

OLYMPUS DIGITAL CAMERA Condiments, vinaigrettes, lemon vinaigrette 4

1 tablespoon lemon juice

3 tablespoons extra-virgin olive oil

salt

freshly ground black pepper

12 kalamata olives, pitted and halved

small bunch chives, finely sliced


  1. Whisk the lemon juice and olive oil together in a small bowl. Taste and season with salt and pepper.
  2. Assemble and dress salad and garnish with olives and chives.

from Chef Daniel Boulud, Restaurant Daniel, printed in New York Magazine, 2001

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s