Monday, October 22, 2018

Green Olive Dressing #AbramsDinnerParty

Once again, I'm working with Abrams Books to tell you about their cookbooks. I had a blast doing this last year (and I collected a lot of cookbooks!) so I was more than happy to sign on again.

One of the first books I got was Matty Matheson, A Cookbook. The author, in case you hadn't guessed, was Matty Matheson.

The book follows his culinary life, with the first recipes being family favorites, moving on through culinary school, and then finally through his restaurant years.

I settled on one of the family recipes, and this one is from the section about his inlaws. As much as I love eating at restaurants, and I like making complicated recipes when I'm in that mood, I'm always curious about recipes that have been passed down through families, particularly when they're nothing like the things I remember from my own family.

I know, salad dressings seem pretty simple, but I'll bet this one is quite different from ones you've made before. And I'm a sucker for salad dressings. If I pick up a cookbook at it has a recipe for salad dressing that looks interesting, it's a pretty sure bet I'll give it a try.

This was tasty and well-balanced. While it's meant as a salad dressing, I think it would be lovely on top of fish, as well.

I made one little "oops" with this dressing. The instructions say that you shouldn't let it emulsify. It's supposed to be chunks of olives and stuff floating in a vinegar and oil dressing.

I don't know if the issue was me being heavy-handed with the blender, or if my blender was just too overpowered to not emulsify this, but it started emulsifying pretty quickly, and then I just said the heck with it and blended it until it was almost smooth.

I can see how chunky bits of olive would be appealing, but I thought it was fine as its smoother version, too. This made just about a pint of dressing, so it's plenty for a party and it ought to keep well in the refrigerator for at least a few days.

Green Olive Dressing
Adapted from Matty Matheson, A Cookbook

2 cup pitted Cerignola olives
1 clove garlic, peeled
1 green onion, chopped
Zest and juice of one lemon
1/4 cup extra virgin olive oil
1 shallot, diced
1 bunch parsley, leaves chopped
3 tablespoons white vinegar
1/2 cup canola oil
Salt and pepper
Salad greens, because if you're making dressing, you'd better make a dressing.

Put the olives, garlic, green onion, lemon zest and juice and olive oil into a blender. Pulse several times until it becomes frothy and lumpy, like a tapenade. Keep pulsing, but don't blend, since you don't want it to emulsify.

Pour this into a bowl and add the shallot, parsley, vinegar and canola oil. Season to taste with salt and pepper.


Just to make sure you know, I'll be getting all these books for free.