Meyer lemon juice.
Mound the salad on plates and arrange 2 fish fillets, bread side up, in a crisscross pattern next to the salad.Drizzle the mosto oil and pesto around the salad and scatter the olives on top..
Originally appeared: May 2012.(Keep screen awake).3 garlic cloves, thinly sliced.1 pound Tuscan kale (cavolo nero), ribs removed and leaves coarsely chopped.
6 tablespoons unsalted butter.1 cup polenta (not instant).
Add the garlic and cook over high heat, stirring, just until browned in spots, about 1 minute.
Add the kale by the handful and cook, stirring, until wilted and any liquid has evaporated, about 5 minutes.grated lemon zest (from 1 lemon).
(3 1/3 ounces) unsalted butter, diced and chilled.vanilla paste or extract.
Lemon-Olive Oil Cream.grated lemon zest, plus 3/4 cup fresh juice (from 4 large [about 4 ounces each] lemons), divided.