Black Olive Vinaigrette Recipes

BLACK OLIVE VINAIGRETTE

Steps:

• Simmer broth in saucepan until reduced to 1/2 cup.
• Mix reduced broth, oil, vinegar, olives, shallots, mustard and black pepper.
• Serve over your favorite greens.

SALMON WITH BLACK OLIVE VINAIGRETTE AND BRAISED ARTICHOKES

Steps:

• Preheat oven to 350 degrees F. Place all ingredients, except the artichokes, in a medium saucepan and bring to a simmer. Place the artichoke hearts a small baking dish and pour the mixture over them. Cover and bake in the oven for 30 to 40 minutes, or until tender. Serve with lots of bread to sop up juice.
• Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste.
• Place salmon in a small baking dish and pour 1/2 cup of the vinaigrette over. Marinate for 15 minutes. Preheat grill or grill pan over high heat. Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes.

TUNA PASTA SALAD WITH WARM BLACK OLIVE VINAIGRETTE

Steps:

• Cook the pasta according to the package directions.
• Meanwhile, heat 3 T. of the oil in a large skillet over medium-low heat. Add the garlic and cook until softened, about 2 minutes. Add the capers and olives and cook for 3 minutes. Stir in the parsley and cook until wilted, about 1 minute. Remove from heat.
• Add the lemon juice, pepper, and the remaining oil.
• Drain the pasta, rinse under cold water, and top with the tuna and olive vinaigrette.
• Serve immediately .

SALMON NIçOISE SALAD WITH BLACK OLIVE VINAIGRETTE

Steps:

• Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure .
• Whisk together dressing ingredients in a bowl.
• Cover potatoes with water in a 4-quart pot and season well with salt. Bring to a boil, then reduce heat and simmer, uncovered, until just tender, 15 to 20 minutes.
• While potatoes cook, season salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill salmon, covered, turning once, until just cooked through, 8 to 10 minutes total. Cool slightly, then gently break into large flakes. If desired, reserve skin for crumbling over salad.
• Transfer potatoes with a slotted spoon to a bowl. Add green beans to boiling water and cook, uncovered, until crisp-tender, 4 to 5 minutes. Drain and transfer to an ice bath to stop cooking.
• Halve potatoes while still warm and toss with 2 tablespoons dressing.
• Toss green beans, cherry tomatoes, and arugula with enough dressing to coat, then toss with potatoes. Divide among plates with salmon and eggs. Sprinkle with basil (and salmon skin, if using). Serve with lemon wedges and remaining dressing.