| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Frugal02 |
5 |
servings |
INGREDIENTS
| 5 |
lb |
Asparagus; cleaned, and |
|
|
Cut into 2" pieces |
| 3 |
c |
Olive oil |
| 2 |
md |
Carrots; peeled and sliced |
| 1/2 |
lb |
Small pearl onions; peeled |
| 1/2 |
lb |
Radishes; cleaned, cut in half |
| 1 |
c |
Calamata olives; drained |
| 1 |
c |
Green olives; drained |
| 8 |
|
Garlic cloves; sliced |
| 2 |
tb |
Mixed pickling spices |
| 5 |
c |
White wine vinegar |
| 2 |
tb |
Salt |
INSTRUCTIONS
Bring 3 quarts of water to a boil in a large stainless-steel or
porcelain-lined kettle. Add the salt, 3 tablespoons of the olive oil, the
carrot slices and the onions. Blanch for about 2 minutes and add the
radishes and asparagus. Bring to a simmer and drain the liquid. Refresh the
vegetables in very cold water and drain again. Mix the olives with the
vegetables. Put the vegetable mixture in five 1-quart glass canning jars
and divide the remaining ingredients among the jars, starting with olive
oil and ending with vinegar. Cap the jars and shake them to mix all. Store
in refrigerator for 2 days before serving, turning jars upside down now and
then to mix all. This will keep in the refrigerator for about 6 days, but
is best served on the second or third day.
Yeild: About 5 quarts.
Comments: This is a good example of the taste of the Greek islands. This
recipe makes quite a bit, so you should plan to prepare it when asparagus
is cheap and you have some nice neighbors with whom you would like to share
this delicious salad.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-02-1991 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-15-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”