When I stepped outside this morning, I could hear the wind through the trees saying, “GRILL TONIGHT!” It was just that sort of day. Mild temperature, blue skies, and begging for an outdoor cooking adventure. So, every component of tonight’s meal was grilled (and will be posted in due time). However, this recipe highlights a staple side dish that my mom used to make…especially with grilled swordfish steak. It is simple, it is versatile, and it only takes about 5 minutes (max) to make.
Tonight we paired it with a Medium Rare New York Flank Steak and a Veggie Pillow, but it can (and frankly should) be made pretty much any time you grill!
Time: 5 Minutes
Ingredients:
- A loaf of nice artisan bread. I prefer to use sourdough, but that’s all a matter of preference.
- Your favourite vinaigrette. Traditionally, my mom would use Robusto Italian dressing
- I made my own by mixing equal amounts of:
- Olive Oil
- Champagne Vinegar
- Water
- And then adding in some dried tarragon, basil, onion powder, mustard powder (emulsifier! don’t skip this one) and paprika and then stirring everything to combine
- I made my own by mixing equal amounts of:
Method:
- Slice your bread into thick (1-1.5 inch) pieces
- Drizzle your vinaigrette over the top so it can soak into the bread
- Put drizzled side down on the grill for a minute
- Flip, and grill for another 30 seconds to a minute (be careful here…the dry side has a tendency to burn if left unattended)
- Plate, Devour, and Enjoy!
