Olive Marjoram Vinaigrette

by Rachel on November 17, 2012

Olive Marjoram Vinaigrette

Olive Marjoram Vinaigrette

I really think Chef Anne should consider making a salad dressing cookbook. I mean it. She has a gift. Although I always make my own salad dressing, I must admit to generally making the same dressing over and over and over again. Chef Anne shows up and throws in pumpkin seeds (see prior post) or marjoram (this post) and WOW – the end result is fabulous. Try this one. We did.

Olive Marjoram Vinaigrette (makes 1 cup)

  • ¼ cup olive tapenade (we used a tapenade that had Kalamata, black and green olives in it)
  • juice of ½ a medium lemon
  • 2 teaspoons fresh marjoram leaves
  • 2 packed tablespoons fresh flat leaf Italian parsley leaves
  • ½ cup extra virgin olive oil
  • ½ teaspoon Dijon mustard
  • freshly ground black pepper to taste

Place all of the ingredients in a blender. Process until smooth. Serve over mixed greens with some fresh tomatoes. Or toss with roasted potatoes. Or serve over grilled fish. Or just eat plain.

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