Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
If you have roughly 45 minutes to spend in the kitchen, Grilled Salmon Salad With Blood Orange
Grilled Bread Cheese with Olive Jalapeño Salsa Verde
Ingredients
- 1/2 cup (5 oz./155 g) pitted Castelvetrano olives, minced
- 1 jalapeño, seeded, if desired, and minced
- 1 bunch green onions, white and light green portions, finely chopped
- Leaves and tender stems from 1/2 bunch fresh flat-leaf parsley, minced
- 1 Tbs. grated lemon zest
- 1 garlic clove, minced
- 1 cup (8 fl. oz./250 ml) extra-virgin olive oil, plus more for drizzling
- 2 Tbs. white wine vinegar or champagne vinegar
- Kosher salt and freshly ground pepper
- 1 Tbs. vegetable oil
- 1 package (9.5 oz./295 g) bread cheese, sliced into thirds
- A few fresh flat-leaf parsley leaves for garnish
- Fresh lemon juice for serving
- Flaky sea salt for garnish
Instructions
Grilled Bread Cheese with Olive-Jalapeño Salsa Verde serves 3 original recipe by Williams-Sonoma.
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