February 13, 2019
Green Olive Dressing
Prep Time: 10 minutes
Total Time: 15 minutes
“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.”
Yield: Serves 4
- 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.
- Add shallot and parsley to your dressing, then add vinegar and canola oil. Add salt and pepper to taste.
- Serve dressing atop crunchy, well-washed green-leaf lettuce (Little Gem works well, too).
Michael Graydon and Nikole Herriott
Excerpted from Matty Matheson: A Cookbook by Matty Matheson, published by Abrams Books @2018