Author Notes
We do something simple - steam it until just tender, dip it in homemade curried mustard-and-mayo for a cocktail hors d’oeuvre. Or, start with greens, add smoked mozzarella I always substitute plain fresh -- tomatoes, when they aren’t in season I substitute dried in olive oil, black olives, ham or prosciutto, scallions and dressed with a tuna mayo (which I always cut with plenty of lemon juice and olive oil). Or steamed asparagus with hollandaise, or tossed with pasta, with black olives, dried tomatoes, clipped chives and lemon olive oil dressing. —fineartdaily
Directions
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We do something simple - steam it until just tender, dip it in homemade curried mustard-and-mayo for a cocktail hors d’oeuvre.
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Or, start with greens, add smoked mozzarella. I always use plain fresh -- tomatoes, when they aren’t in season I substitute dried in olive oil, black olives, ham or prosciutto, scallions and dressed with a tuna mayo (which I always cut with plenty of lemon juice and olive oil).
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Or steamed asparagus with hollandaise, or tossed with pasta, with black olives, dried tomatoes, clipped chives and lemon olive oil dressing.
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