VINAIGRETTE****Tapenade Vinaigrette - Mediterranean Fresh - 2 Points

By Unblond1

Great with a tossed arugula/spinach salad with some croutons.

Ingredients

• 1/2 cup chopped, pitted nicoise olives
• 1 tablespoon capers, rinsed
• 1 teaspoon anchovy paste
• 1/2 tablespoon chopped garlic
• 1/2 tablespoon lemon or orange zest (optional)
• 2 tablespoons extra virgin olive oil
• freshly ground black pepper
• 1/2 tablespoon Cognac
• 1/4 cup extra virgin olive oil
• 2 tablespoons champagne vinegar

Details

Servings 16

Preparation

Step 1

* Combine olives, capers, anchovy past, garlic and zest, if using, in the small food processor. Pulse a few times to combine. Pour the 2 tablespoons of olive oil through the whole gradually, processing until you achieve a smooth puree with some bits of olive still in it.

* Remove to a bowl and stir in the cognac and the pepper, then whisk in the remaining olive oil and the vinegar. Needs no salt added.

* Store in a covered jar in the fridge. Bring desired quantity to room temperature before using.