Ingredients
2 cups kalamata or nicoise olives, pitted
3 cloves garlic, peeled, coarsely chopped
3 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground black pepper
Combine olives, garlic, anchovies and pine nuts in a food processorand process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 tablespoons honey
3/4 cup pure olive oil
Salt and freshly ground black pepper
13 basil leaves, cut into chiffonade
Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil. Click here for direction
Stacked Tomato Salad Recipe was originally published on myhoustonmajic.com
