Warm Green Vinaigrette
Ingredients
- ½ cup extra virgin olive oil, plus 3 tablespoons
- 2 sprigs fresh oregano
- 1 TBSP roughly chopped capers
- 2 TBSP roughly chopped Castelvetrano olives (or another meaty green olive)
- 1 TSP Dijon mustard
- 1 TBSP minced preserved lemons
- 3 TBSP white wine vinegar
- ½ TSP kosher salt
- Freshly ground black pepper
Directions
In a small skillet over medium-low heat, add the 3 tablespoons of olive oil and sprigs of oregano. As the oil heats up, it may sputter a bit with the oregano. Once the sputtering picks up and the oregano leaves have gone a glassy green and stiff(about 3 minutes), remove the sprigs with small tongs or a fork, and transfer them to a paper-towel-lined plate.
Add the chopped capers to the oil for 1-2 minutes until lightly browned, then add the olives, cooking an additional 1 minute, stirring regularly just to lightly fry. Turn the heat off.
Add the Dijon mustard, preserved lemon, and white wine vinegar, and whisk (the mixture may sputter). Then add the remaining ½ cup olive oil and pulverize the fried oregano leaves between your fingers before adding to the vinaigrette. Stir well to combine. Season with salt and a few cracks of freshly ground black pepper. Use warm or at room temperature. Store refrigerated, andtemper in a skillet or saucepan over low heat when ready to use.
