Warm Green Vinaigrette
extra virgin olive oil, plus 3 tablespoons
sprigs fresh oregano
roughly chopped capers
roughly chopped Castelvetrano olives (or other meaty green olive)
minced preserved lemons
white wine vinegar
Freshly ground black pepper
For something light and bright, look to a warm green vinaigrette. It gets its color from lightly fried capers and juicy Castelvetrano olives in oregano-infused oil before a trio of acids get whisked in: Dijon mustard, biting preserved lemons, and white wine vinegar. Tart and savory, it feels right at home poured over delicate, flaky white fish, like a trout baked en papillote or silky steamed sea bass. It will also hold its own atop a meatier slow-roasted pork shoulder. And if there is leftover sauce, it’s great spooned over creamy mounds of ricotta.
- In a small skillet over medium-low heat, add the 3 tablespoons of olive oil and sprigs of oregano. As the oil heats up, it may sputter a bit with the oregano. Once the sputtering picks up and the oregano leaves have gone a glassy green and stiff (about 3 minutes), remove the sprigs with small tongs or a fork, and transfer them to a paper-towel-lined plate.
- Add the chopped capers to the oil for 1-2 minutes until lightly browned, then add the olives, cooking an additional 1 minute, stirring regularly just to lightly fry. Turn the heat off.
- Add the Dijon mustard, preserved lemon, and white wine vinegar, and whisk (mixture may sputter). Then add the remaining ½ cup olive oil and pulverize the fried oregano leaves between your fingers before adding to the vinaigrette. Stir well to combine. Season with the salt and a few cracks of freshly ground black pepper. Use warm or at room temperature. Store refrigerated, and temper in a skillet or saucepan over low heat when ready to use.