| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
servings |
INGREDIENTS
| 1 |
c |
Kalamata or nicoise olives |
| 1 |
|
Garlic clove; peeled |
| 1 |
tb |
Capers; rinsed, drained |
| 3 |
|
Oil cured anchovies |
|
|
Zest of 1/2 lemon |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
Dijon mustard; (optional) |
| 2 |
tb |
Chopped parsley; (optional) |
| 1 |
tb |
Olive oil -; (to 2 tbspns) |
| 1 |
|
Baguette |
INSTRUCTIONS
Pit olives. Coarsely chop olives, garlic, capers, anchovies, and lemon zest
on parchment covered cutting board. Place chopped mixture in a bowl. Add
pepper, mustard, parsley, and stir in enough olive oil to bind the mixture
together. Serve on baguette that has been sliced into rounds and toasted.
Makes 1 cup.
Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup"
Per serving: 1255 Calories (kcal); 14g Total Fat; (10% calories from fat);
41g Protein; 237g Carbohydrate; 0mg Cholesterol; 2907mg Sodium Food
Exchanges: 15 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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