OLIVE SALAD 1
Source of Recipe
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List of Ingredients
1 (32-ounces) jar broken green olives
6 garlic cloves, minced
2 (3-1/4-ounces) jars marinated onions
4 celery stalks
1 (4-ounces) jar chopped drained pimentos
2 Tablespoons chopped capers, drained
1 Tablespoon dried leaf oregano or 3 Tbsp chopped fresh oregano
1 teaspoon fine ground black pepper
3 Tablespoons red wine vinegar
1/3 cup olive oil
The broken green olives should be unstuffed. The 2-ounces Jars of marinated cocktail onions should be drained (1 cup). The 4 celery stalks should be halved lengthwise, then sliced thin. Drain olives; reserve 3 tablespoons brine. In a medium bowl, combine olives, garlic, onions, celery, pimentos and capers. In a small bowl, whisk reserved olive brine, oregano, pepper and vinegar until combined. Add olive oil in a slow, steady stream, whisking constantly. Pour
dressing over salad; toss. Spoon into a jar with a tight fitting lid. Refrigerate until served or up to 3 weeks. Serve at room temperature. Makes about 5 cups.
Recipe
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