| 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
A Message from our Provider:
“Famous last words: I’ll get right with God later”