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Decorating & Design

Green Olive Dressing

“I love the simplicity of it: this olive dressing on green-leaf lettuce. That’s it!” says Matty Matheson, the executive chef of Parts & Labour. “The very first time I went to my future wife’s house for dinner, her mom served this salad. It was perfect. And I’m a guy who hates salads (not because of the vegetables, but because no one knows how to make a proper salad). Salads should be good lettuce with good, light dressing, not every vegetable in the world shredded and covered in poppy seed-honey dressing with a cup of granola or something.”

Ingredients


Serves 4

  • 1 cup (155 g) pitted Cerignola olives
  • 1 clove garlic, peeled
  • 1 green onion, chopped
  • Zest and juice of 1 lemon
  • ½ cup (120 ml) extra-virgin olive oil
  • 1 shallot, diced
  • 1 bunch parsley, leaves chopped
  • 3 tbsp white vinegar
  • ½ cup (120 ml) canola oil
  • Kosher salt
  • Freshly ground black pepper
  • Green-leaf lettuce

Directions

  1. In blender, pulse olives, garlic, green onion, lemon zest and juice and olive oil multiple times until it becomes frothy and lumpy, like a tapenade. Keep pulsing — don’t just leave it on blend; you don’t want it to emulsify. Pour into bowl.
  2. Add shallot and parsley to your dressing, then add vinegar and canola oil. Add salt and pepper to taste.
  3. Serve dressing atop crunchy, well-washed green-leaf lettuce (Little Gem works well, too).

Source

Excerpted from Matty Matheson: A Cookbook by Matty Matheson, published by Abrams Books @2018

  • Photographer Michael Graydon and Nikole Herriott
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