Sauce Vierge
This French-inspired sauce is traditionally paired with delicate white fish or seafood, but it's equally delicious when served over pork tenderloin, chicken, or steamed vegetables. Its flavor is fresh, light, and pure, and best of all, it's incredibly easy to prepare.
Ingredients
- 5 small tomatoes (such as Campari(R))
- 2 tablespoons minced shallots
- 2 cloves garlic, crushed
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons pitted and vertically sliced Kalamata olives
- 8 large basil leaves, chopped
- ¼ cup extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- salt and freshly ground black pepper to taste
Instructions
- Dice tomatoes, and place in a colander for about 5 minutes to drain.
- Transfer drained tomatoes to a bowl, and gently fold in shallots, garlic, parsley, tarragon, Kalamata olives, and basil.
- Pour olive oil and lemon juice over the vegetables and stir until combined. Allow mixture to sit for about 30 minutes for the flavors to meld.
Nutrition
Calories: 209kcalCarbohydrates: 11gProtein: 2gFat: 18gSaturated Fat: 3gSodium: 243mgPotassium: 500mgFiber: 3g
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