Photo by Danny Kim
Drizzle this sweet-salty vinaigrette on green salads or on roasted carrots.
Recipe information
Yield
Makes 1 cup
Ingredients
1 thinly sliced shallot
1/3 cup chopped pitted oil-cured black olives
1/4 cup extra-virgin olive oil
1/4 cup Sherry vinegar
2 teaspoons finely grated orange zest
1/4 cup fresh orange juice
1 teaspoon coarsely chopped aniseed
Kosher salt
Preparation
Mix 1 thinly sliced shallot, 1/3 cup chopped pitted oil-cured black olives, 1/4 cup extra-virgin olive oil, 1/4 cup Sherry vinegar, 2 teaspoons finely grated orange zest, 1/4 cup fresh orange juice, and 1 teaspoon coarsely chopped aniseed in a small bowl. Season with kosher salt.
Nutrition Per Serving
Per serving: 50 calories
5 g fat
0 g fiber
#### Nutritional analysis provided by Bon Appétit
