Yield: 3/4 cup
Ingredients:
3 tablespoons champagne vinegar
1 clove garlic, pureed through the garlic press
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1/2 cup good olive oil
6 cornichons
10 kalamata olives, chopped
2 tablespooons red onion, diced small
1 stalk of celery, diced small
1 tablespoon capers
Instructions:
Chop tuna in a wooden bowl. Add chopped cornichons, olives, celery,
red onion, and capers. In a glass jar, combine the vinegar, dijon
mustard, garlic, salt, and pepper. Mix well. Slowly add the olive oil
and whisk. Mix into tuna mixture a couple tablespoons of salad dressing.
Dressing can be stored in fridge for up to 4 days.
- Recipe courtesy of Susan Salzman