Highly Herbed Olive & Lemon Vinaigrette
(for spooning over grilled fish, chicken, meat, rice, cous cous or orzo pasta, etc.)
Recipe from the kitchen of Once Upon a Plate (www.onceuponaplate1.com)
Recipe yields a scant 3/4 cup ~ easily doubled or tripled, etc.
I hesitated to name this Vinaigrette because when I make it I go heavy on the herbs so it is closer to a pesto~ much thicker in consistency than a salad vinaigrette. Consider the recipe a guideline ~ feel free to adjust it to your own taste.
1 1/2 teaspoons Dijon mustard (I skipped it this time)
2 teaspoons minced green onion ~both green and white parts (may substitute shallots or chives)
2 tablespoons freshly squeezed lemon juice (I like mine tart so I add a little extra.) Instead of the lemon juice you can substitute your favorite wine vinegar.
1/4 to 1/2 teaspoon salt or to taste (The olives are salty- begin with less salt, you can always add more)
several grinds freshly ground black pepper (to taste)
1/2 cup olive oil
3 tablespoons fresh Italian (flat leaf) parsley, chopped
1 tablespoon mixed fresh herbs; thyme, oregano, tarragon, chives, mint, etc.
1 to 2 Tablespoons sliced or slivered olives (I use kalamata)
Optional: finely grated lemon zest, to taste
In a medium bowl, whisk together the mustard, green onions, lemon juice, salt, and pepper. Slowly drizzle in the vegetable oil, whisking until well blended and emulsified. Stir in the olives and herbs, adjust seasoning to taste and serve over grilled fish, chicken, beef or pork. This is best made just before using otherwise the parsley and herbs will lose their vibrant flavors and color.
This time I served generous spoonfuls over pan seared salmon which was plated a bed of cooked orzo (rice-shaped pasta)~ the vinaigrette is a perfect dressing for the orzo.
Hope you enjoy!
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