Lemon, mustard and a shallot need only a slow stream of Nicolas Alziari’s Pauline olive oil, green, fruity and lively, to become a creamy dressing that wakes up tender greens or steamed green beans.
Serves 4 · 5 min
- Whisk 1 tbsp of lemon juice with 1 tsp of Dijon mustard and a pinch of salt.
- Slowly whisk in 3 tbsp of Pauline olive oil until creamy.
- Add a finely chopped shallot and some pepper.
- Toss with tender salad greens, sliced avocado or steamed green beans.
The star of this recipe: Pauline Olive Oil, by Nicolas Alziari.
