Name: Olive-Orange Vinaigrette
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

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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

TagsSalad Dressing Salad Sauce Condiment Shallot Vegetable Orange Citrus Fruit Olive Anise Herbs & Spices Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy No-Cook Bon Appétit

Recipe notes

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