| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
Condiments, Favorite |
1 |
Servings |
INGREDIENTS
| 1 |
|
32-oz. jar green olives; broken, unstuffed |
| 6 |
|
Cloves garlic |
| 1 |
c |
Marinated cocktail onions; drained |
| 4 |
|
Stalks celery; halved lengthwise |
| 1 |
|
4 oz. jar chopped pimientos; drained |
| 2 |
tb |
Capers; drained and chopped |
| 1 |
tb |
Dried oregano |
| 1 |
ts |
Finely ground pepper |
| 3 |
tb |
Red wine vinegar |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
Drain olives; reserve 3 Tbs. brine. Slice celery thinly. In medium bowl,
combine olives, garlic, onions, celery, pimentos and capers. In small bowl,
whisk reserved olive brine, oregano, pepper and vinegar until combined. Add
olive oil in slow, steady stre am, 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 By : Cajun-Creole Cooking (HP)
Posted to EAT-L Digest 30 Sep 96
Date: Mon, 30 Sep 1996 23:10:36 -0500
From: Fran <frich@TENET.EDU>
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”