| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
July 1990 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Firmly packed drained pimiento-stuffed; sliced crosswise |
|
|
; green olives |
| 4 |
|
Ribs celery; chopped |
| 1 |
|
Red bell pepper; chopped |
| 1 |
sm |
Red onion; chopped |
| 1 |
|
Garlic clove; minced and mashed |
|
|
; to a paste with 1/4 |
|
|
; teaspoon salt |
| 1 |
|
Carrot; quartered |
|
|
; lengthwise and |
|
|
; sliced thin |
|
|
; crosswise |
| 3 |
tb |
Minced fresh parsley leaves |
| 2 |
ts |
Dried oregano; crumbled |
| 1/4 |
ts |
Dried hot red pepper flakes |
| 2 |
tb |
White-wine vinegar |
| 1/4 |
c |
Olive oil |
INSTRUCTIONS
In a bowl toss together the olives, the celery, the bell pepper, the onion,
the garlic paste, the carrot, the parsley, the oregano, and the red pepper
flakes, add the vinegar and the oil, and combine the mixture well. Serve
the salad as part of an antipasto or as an accompaniment to cheese, salami,
and crusty bread.
Makes about 4 cups.
Gourmet July 1990
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