The food lab better home cooking through science ( PDFDrive ) 466

1 tablespoon balsamic vinegar 1 teaspoon honey ⅓ cup extra-virgin olive oil Kosher salt and freshly ground black pepper Combine the capers, olives, shallot, chile pepper, basil, scallions, anchovies, lemon juice, vinegar, and honey in a small bowl Whisking constantly, add the olive oil in a thin, steady stream Season to taste with salt and pepper Serve spooned over pan-roasted fish CHERRY TOMATO– SHALLOT RELISH MAKES ABOUT 2 CUPS 2 cups cherry tomatoes, sliced into quarters 1 shallot, finely sliced (about ¼ cup) 2 tablespoons chopped fresh parsley 1 tablespoon red wine vinegar or balsamic vinegar 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Combine the tomatoes, shallot, parsley, vinegar, and olive oil in a small bowl Season to taste with salt and pepper Serve spooned over pan-roasted fish  ... 1 shallot, finely sliced (about ¼ cup) 2 tablespoons chopped fresh parsley 1 tablespoon red wine vinegar or balsamic vinegar 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Combine the