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Mince the tomato into tiny pieces, finely shred the Asiago, coarsely chop herbs and capers, mince the shallots, chop garlic very fine and with a lemon juicer juice the lemon.
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Measure and add to a medium-sized bowl.
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Measure and add the olive oil, vinegar, salt and pepper then mix well.
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Let sit a bit to incorporate flavors.
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You want this to be at room temperature so you won't cool down the broccoli.
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I often make a double batch of sauce to enjoy later with a nice loaf of crusty bread!