1/4 cup olive oil |
2 tablespoons olive oil |
3 garlic cloves, smashed |
8 slices italian bread (1-inch) |
1 porterhouse steak, about 2 pounds |
salt & freshly ground black pepper |
2 vine-ripened tomatoes, diced |
3 tablespoons pitted and chopped nicoise olives |
2 tablespoons finely sliced basil |
2 tablespoons finely diced red onions |
2 tablespoons olive oil |
2 tablespoons balsamic vinegar |
salt & freshly ground black pepper |
arugula |
3 tablespoons olive oil |
1 large red onion, thinly sliced |
1 large red bell pepper, finely diced |
1 large yellow bell pepper, finely diced |
2 garlic cloves, finely chopped |
6 large yukon gold potatoes, skin on, parboiled and diced |
salt & freshly ground black pepper |
1/4 cup finely chopped fresh parsley |
