Grilled Little Gem
Grilled for a couple of minutes in a grill pan. I served these with an anchovy vinaigrette and some shavings of Parmesan cheese. (not in photo)
Anchovy Vinaigrette
3 T olive oil
1 clove of garlic, chopped
5 T (=75 ml ) vegetable stock (I used chickenstock)
6 anchovies, chopped roughly
6 black olives, chopped
2 T balsamic vinegar
salt & pepper
Heat the oil in a pan until 50° C.
Add garlic and simmer for 30 seconds.
Add stock and heat until 50-60° C.
Take of the heating.
Add all other ingredients, add salt and pepper to your tast.
Serve lukewarm.
From : Michel Roux, Sauces