Name: Mixed Olive Vinaigrette
Yield: Makes ¾ cup
Ingredients: 1 small shallot, finely chopped; ¼ cup pitted green olives, crushed; ¼ cup pitted Kalamata olives, crushed; 2 tablespoons chopped fresh basil; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; Kosher salt and freshly ground black pepper

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Michael Graydon & Nikole Herriott

If making ahead of time, set the basil to the side; it will oxidize in the acidic sauce. Stir it in right before serving.

Recipe notes