Tomato and Olive Vinaigrette
Goes with Salmon with Saffron Cous-cous Crust
Yield: 4 servings
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Ingredients
- 8 ounce(s) tomatoes skinned, seeded, chopped
- 3 ounce(s) black olives pitted and chopped
- 1 clove(s) garlic crushed
- 4 ounce(s) olive oil
- 1 tablespoon(s) lemon juice
- 1 tablespoon(s) white wine vinegar
- 1 teaspoon(s) grain mustard
- 1 tablespoon(s) chervil or flat-leaf parsley chopped
- 1 rock salt crushed
Preparation
- 1. crush garlic with rock salt
- 2. add mustard, vinegar, lemon juice, olive oil and black pepper and whisk
- 3. 30 minutes before serving, add tomatoes, oilves and chervil or parsley
January 2012
This recipe is a personal recipe added by dbadger and has not been tested or endorsed by MyRecipes.
Tomato and Olive Vinaigrette Recipe at a Glance
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