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Black Olive & Mint Vinaigrette (for grilled chicken)

Yield: Yields 3/4 cup; enough for 1 chicken.

This sauce packs a bigger punch than most vinaigrettes and is great over grilled chicken. If you want to adapt it to a salad dressing, simply whisk in another few tablespoons of oil and serve it with sturdy greens. You can make this vinaigrette a day or two ahead and refrigerate it.


  • 1 large orange
  • 3 small sprigs fresh mint; plus 1 Tbs. chopped
  • 1 small shallot, minced
  • 1-1/2 tsp. Dijon mustard
  • 1 Tbs. white-wine vinegar
  • Freshly ground black pepper to taste
  • 1/3 cup extra-virgin olive oil
  • 12 Kalamata olives, pitted and chopped
  • Kosher salt to taste

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 70
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 120
  • Carbohydrates (g): 3
  • Fiber (g): 1
  • Protein (g): 0


  • With a vegetable peeler, pare the zest from the orange, being careful to avoid the white pith underneath. Squeeze the juice from the orange into a small saucepan — don’t worry if a few seeds fall into the pan. Add the zest and the mint sprigs. Bring to a quiet boil over medium heat and cook until reduced to about 2 Tbs. Pour through a fine strainer into a medium bowl, pushing down on the solids to extract all the juice. Let cool.
  • Add the shallot, mustard, vinegar, and black pepper; whisk until smooth. Gradually pour in the olive oil, whisking constantly as you pour; the sauce should thicken and emulsify as you go. Stir in the olives and chopped mint. Taste for pepper and salt — it may be salty enough from the olives. Spoon the vinaigrette over the chicken at the table.


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