> ok, that was a little excessive. We are back into Tom Colicchio’s book tonight for dinner and having the goat cheese, avocado, celery, walnut pesto, watercress on fresh bakery brown bread sandwich. You toss the celery and watercress in a brightly acidic lemon vinaigrette that cuts the richness of goat cheese, avocado and walnut pesto. If that wasn’t enough, we are having Nordstom’s Kalamata Aioli and shoestring fries on the side. Totally fresh luxury.
Nordstrom’s Kalamata Aioli Recipe, adapted from Tastebook by Allison Maxwell
3/4 cup Mayo
1/4 cup roasted garlic puree
1 fresh clove garlic
1 to 1/2 cups pitted Kalamata olives
Preheat oven to 350°F. Cut the top off of a whole head of garlic; drizzle with olive oil and wrap in foil. Roast for an hour. May be done ahead of time.
Puree the olives and 1 fresh clove of garlic very well in a blender or food processor. Place in a bowl and add garlic puree, lemon juice, and mayonnaise, Mix well with a whisk. Adjust for salt and pepper.
1 cup walnuts
1/4 cup Olive Oil
Freshly Ground Black Pepper and Salt
Place ingredients in blender or use immersion blender to puree. Try not to lick the bowl.