Best Tomato Caper And Olive Vinaigrette Recipes

TOMATO, CAPER AND OLIVE VINAIGRETTE

Tomato, Caper and Olive Vinaigrette image

Categories Olive Tomato No-Cook Quick & Easy Salad Dressing Vinegar Summer Capers Gourmet

Yield Makes about 2 cups

Number Of Ingredients 6

Ingredients

1/2 cup fresh lemon juice
2 teaspoons Dijon mustard
3/4 cup extra-virgin olive oil
1 cup cherry tomatoes, quartered
2/3 cup Kalamata or other brine-cured black olives, pitted and halved
2 tablespoons drained capers, rinsed

Steps:

Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers, and salt and pepper to taste.

GRILLED SEAFOOD WITH TOMATO, CAPER AND OLIVE VINAIGRETTE

Grilled Seafood with Tomato, Caper and Olive Vinaigrette image

Categories Fish Olive Shellfish Tomato Summer Grill/Barbecue Capers Gourmet

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 (1 1/3-lb) live lobsters
1 1/2 lb small hard-shelled clams such as littlenecks (16), well scrubbed
5 tablespoons olive oil
1 lb jumbo shrimp (8 to 12), with shells
1 lb large sea scallops (10 to 12)
2 (2-lb) whole red snappers, cleaned and heads removed
Vegetable bulgur salad
1 3/4 cupstomato, caper, and olive vinaigrette
1/2 cup pine nuts, toasted and salted
Accompaniment: lemon wedges

Steps:

Prepare grill for cooking. (If grilling seafood right after pizzas, mound live coals in center and add enough new briquets to evenly cover bottom of grill. Allow them 15 to 20 minutes to heat up.)
Plunge live lobsters headfirst into an 8-quart pot of boiling salted water. Cook, covered, 4 minutes from time they enter water (lobsters will be only partially cooked) and transfer with tongs to a colander to drain and cool.
Twist tails off each lobster and break off claws at body, discarding body. Halve tails lengthwise (including shells) with kitchen shears and lightly crack claws. (Do not remove tail or claw meat from shells.)
Put clams in a disposable aluminum pie plate and drizzle with 1 tablespoon oil.
Snip shells of shrimp down center of backs with kitchen shears, from wide end down to last tail section, and devein.
Pat lobsters, shrimp, scallops, and fish dry, then brush with remaining 4 tablespoons oil and season with salt and pepper.
Put lobster claws and tails (cut sides up), shrimp, and clams (in pie plate) on rack of grill, 5 to 6 inches over glowing coals, and cover grill. Cook, turning once, until just cooked through, about 5 minutes for claws (liquid will bubble at open ends), 5 to 6 minutes for tails and shrimp (meat will be opaque), and 6 to 8 minutes for clams, or until opened (discard any unopened ones).
Transfer as cooked to a platter and keep warm, covered.
Put scallops and fish in center of rack and cover grill. Cook, turning once, until just cooked through and meat is opaque, about 4 minutes for scallops and about 12 minutes for fish. Transfer with a large metal spatula to platter.
Mound bulgur salad in center of 8 plates and arrange seafood on top and around it. Spoon over some vinaigrette (serve remainder on the side) and sprinkle seafood and bulgur with pine nuts.