Post by nini on Mar 18, 2007 20:56:36 GMT -5
Creole Olive Salad
Ingredients
1 cup pitted brine-cured black olives, such as Nicoise, sliced
1 cup large (queen) pimiento-stuffed olives, sliced
1/2 cup extra-virgin olive oil
2 tbsp minced shallots
2 tbsp finely chopped celery
2 tbsp minced fresh flat-leaf parsley
2 tsp minced garlic
1-1/2 tsp freshly ground black pepper
Instructions
Combine all the ingredients in a medium mixing bowl and mix well. Cover and refrigerate until ready to use. (The salad can be refrigerated for up to 1 week.)
Olive salad is used to dress those wonderful Italian sandwiches called muffalettas
Ingredients
1 cup pitted brine-cured black olives, such as Nicoise, sliced
1 cup large (queen) pimiento-stuffed olives, sliced
1/2 cup extra-virgin olive oil
2 tbsp minced shallots
2 tbsp finely chopped celery
2 tbsp minced fresh flat-leaf parsley
2 tsp minced garlic
1-1/2 tsp freshly ground black pepper
Instructions
Combine all the ingredients in a medium mixing bowl and mix well. Cover and refrigerate until ready to use. (The salad can be refrigerated for up to 1 week.)
Olive salad is used to dress those wonderful Italian sandwiches called muffalettas
