LEMON VINAIGRETTE (for six)

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