Shallot Green onions Chives Cherry tomatoes Niçois or Kalamata black olives Capers Basil, Roasted pine nuts Extra virgin olive oil Lemon
Mix the shallot, green onions, chives, cherry tomatoes, olives, capers, basil, pine nuts together in a mixing bowl with the ¾ cup of olive oil.
Zeste the lemon into the Vierge Sauce. Squeeze the juice of the lemon into the sauce using a strainer to avoid lemon seeds getting into your Vierge!
Mix and set aside. (Le Chef's note: Vierge sauce is even better made a couple hours in advance, the shallots lose their acidity when resting in the olive oil)
LA SALADE PARISIENNE - THE BEST FRENCH POTATO SALAD
LA SALADE LYONNAISE - THE BEST BRUNCH SALAD EVER
LA SOUPE AU PISTOU