Provençal Vinaigrette

Name: Provençal Vinaigrette
Yield: makes 2 cups
Ingredients: 1 beefsteak tomato, seeded and finely diced; 12 pitted green olives, such as Manzanilla, finely diced; 1 jarred roasted red pepper, rinsed and chopped; 2 shallots, minced; 1/4 cup capers, drained and rinsed; 1/2 teaspoon chopped fresh thyme; Finely grated zest and juice of 1/2 lemon; 1 1/2 teaspoons sherry vinegar; 1/2 cup extra-virgin olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper

December 9, 2011

This chunky, vibrantly colored vinaigrette is absolutely addictive! Each ingredient is bold on its own and together they form a tasty, slightly salty, slightly sweet, slightly acidic, rich flavor. It’s outstanding on all types of fish, particularly Grilled Tuna Steak with Spring Onions (page 131).

Recipe notes

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