Crispy Shallot, Olive and Date Relish
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This is a chunky relish that includes all the delicious saltiness, sweetness and fattiness that we love in a well rounded dish. We love this condiment atop just about any protein or vegetable. You can toss it with roasted broccoli or cauliflower - one of our favorite ways to dress up a vegetable!
- Preparation 15 min
- Serves approximately 2 cups relish
Ingredients
- 12 medjool dates, chopped
- 1 cup shallots, sliced into rings
- 1 cup Castelvetrano olives, chopped
- 2 tbsp avocado oil or extra virgin olive oil
- 1 tbsp extra virgin olive oil
- 1 tbsp Just Pomegranate Molasses or Just Date Syrup
- kosher salt to taste
Instructions
- In a nonstick skillet, add 2 tbsp avocado oil and heat over low-medium.
- Add shallots in a single layer. Let sit until starting to crackle and lightly brown, stirring often until golden brown and crispy.
- Lay out onto a paper towel on a plate to drain.
- Gently mix chopped dates with olives.
- Slowly pour 1 tbsp extra virgin olive oil and 1 tbsp molasses or syrup. Add shallots last, barely mixing so they stay crunchy.
- Taste, and add a pinch of salt if needed. Top crispy salmon, chicken, or roasted vegetables with this relish.
by Sylvie Charles, MD
