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Lemon Vinaigrette
DANIEL BOULUD
of
Daniel, Café Boulud
Serves six.
1 tablespoon lemon juice
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
12 kalamata olives, pitted and halved
Small bunch chives, finely sliced
Whisk the lemon juice and oil together in a small bowl. Taste and season with salt and pepper.
Boulud's Salad Meridionale
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