| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce-, Sc |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Small pickles ("cornichons"), drained |
| 1/4 |
c |
Drained capers; if they are large, chop them roughly |
| 1/4 |
c |
Finely diced red onion |
| 1/4 |
c |
Slivered kalamata olives |
| 1/2 |
c |
Chopped fresh parsley |
|
|
Olive oil; to taste |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Finely dice the pickles and blend them with the capers, red onion and black
olives; let the mixture sit until ready to serve. At the last moment, blend
in parsley and olive oil to taste and season with salt and pepper.
Yield: about 2 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Busted by Gail Shermeyer <4paws@netrax.net> on June22, 1997
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6728 Posted to MC-Recipe Digest
V1 #674 by 4paws@netrax.net (Shermeyer-Gail) on Jul 15, 1997
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