![]() Slowly drizzle in olive oil while whisking vigorously to form an emulsion. ![]() Whisk together vinegar, mustard, and anchovy paste.1/2 cup pitted Kalamata or Niçoise olives, sliced.2 ripe tomatoes diced, preferably homegrown or farmer’s market.Spanish Rueda, Italian Vermentino or Verdicchio are also fantastic choices. Go for something from Provence, particularly Bandol. This is a quintessential dish to serve with a chilled Rosé. Tomatoes love salt and it might need just a little more. Be sure to revisit the seasoning before serving after the flavors have had time to integrate. Use a light hand with the salt in the relish since there are some salty components already. We recommend waiting until you can get to the farmer’s market or harvest some homegrown beefsteaks or heirlooms. The success of this dish absolutely hinges on using the finest, juiciest, ripest tomatoes you can get your hands on, so go out of your way to get the best. Firm, meaty swordfish is grilled over charcoal and smokey rosemary sprigs then dressed up with an explosively flavorful relish of garden-fresh tomatoes and olives. Here is a really simple dish to add to your midsummer grilling repertoire that takes no time and packs in loads of seasonal flavor.
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