Are you more into dip?
If you instead want your escalivade as a dip, you can advantageously put it all in a blender and blend it all together, while continuously seasoning it with lemon and salt. )
- Bon appetite,
Martin Grøndal
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se alle Grøndals gave- pg smagekasser her.
I admit it, my inspiration for tuna escalivada is stolen from Spanish cuisine - what you don't do for the love of food. A classic escalivada dressing is for me the "Swiss army knife" of the summer when the vegetables are up to it - so we'll get to that!
Until then, tuna escalivada is a magical thing in itself, one bite and I rush straight to the exotic regions of Spain.
If you instead want your escalivade as a dip, you can advantageously put it all in a blender and blend it all together, while continuously seasoning it with lemon and salt. )
- Bon appetite,
Martin Grøndal
If you have made the stirred escalivada, it is good on toasted sourdough bread or in a sandwich. I have also experimented with toasting it in sourdough bread. But you can also use it in a salad - there are countless possibilities!
The dip, on the other hand, is good with fresh vegetable sticks - especially thinly sliced fennel is delicious to use.
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