Champagne and Black Olive Vinaigrette

By ldelmas

This vinaigrette is right out of Restaurant Tricks 101! It dresses up the simplest of foods with pizzazz. Black olive puree or “tapenade” can be found in a jar in the imported-food (French or Italian) section of the grocery store. You can use this same basic recipe and substitute pesto for a fresh, herby dressing for corn, tomatoes, pasta salad, or fish.

Makes 1 cup.

Ingredients

• 1 heaping teaspoon strong Dijon mustard
• 1/4 cup Champagne vinegar
• 2/3 cup extra-virgin olive oil
• 2 to 3 tablespoons black olive puree
• Sea Salt

Preparation

Step 1

Combine mustard and vinegar in a bowl or mason jar. Mix well. Slowly add in the oil and whisk until combined and emulsified. Add in the olive puree and mix together until well blended.

Season to taste with salt (although it probably won’t be needed, as several of the ingredients are naturally salty).

Use immediately, or store in the refrigerator in an airtight container for up to 5 days.