Who was it that said, “Sloth is the mother of all invention”? I came up with this dressing sometime last week when I didn’t feel like chopping up a shallot for a vinaigrette. Searching the kitchen for alternatives, my eyes landed on a recently acquired jar of black olive tapenade from Provence. What if I just thinned it out a bit with some oil and vinegar? I bet that would be good!
You know what? It was. So good, and so irresistibly easy, that I made it again a couple of nights ago for a salad that accompanied a gooey chorizo and mozzarella pizza.
This super-easy dressing will make even the most boring of lettuces feel decked out, but it would also be great on arugula, spinach, frisée, or just about any salad green. Garnish with toasted pine nuts, tomatoes, and feta cheese for a more substantial salad. Grilled or marinated vegetables would most certainly be welcome, as would any number of cured pork products.
2 Tbsp. + 2 tsp. tapenade (You can make your own if you’re feeling adventurous, but a good jarred tapenade is perfectly acceptable.)
1 Tbsp. red wine, balsamic, or sherry vinegar (Rosemary-infused vinegar is a nice touch)
4 Tbsp. good olive oil
- Combine all ingredients in a small bowl with a whisk.
- Drizzle over salad greens of choice and toss before serving.
- Garnish as you see fit.
Makes enough to dress 4-6 salads. Leftovers will keep several days in an airtight container in the fridge.
Originally published on Croque-Camille.