Niçoise Toast with Olive Brine Vinaigrette - California Ripe Olives
Niçoise Toast with Olive Brine Vinaigrette - Prep Time: 15 Minutes - 2 Servings Ingredients - Ingredients - 6 oz.
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Ingredients
- 6 oz. can of California Ripe Olives (green, or a mix of green and black), drained, reserving 1/4 cup of the brine
- 1 clove of Garlic, grated or minced
- 1 tbsp. Dijon Mustard
- 4 tsp. chopped Thyme
- 1 tbsp. Lemon Juice
- 1/2 tsp. cracked pepper
- 1/4 tsp. salt
- 1/2 cup Extra Virgin Olive Oil
- 1 cup Cherry Tomatoes, quartered lengthwise
- 2 tbsp. Capers, drained and chopped
- 5 oz. oil-packed Tuna, drained
- 2 slices of fresh Sourdough, sliced 1-inch thick
- 1/4 cup Aioli or quality Mayo
- 2 Eggs, boiled, peeled, and quartered
- 3 tbsps. Fresh Tarragon Leaves, torn
- 3 tbsps. Fresh Parsley Leaves
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