Emeril Lagasse's Creole Olive Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
|
An Emeril Lagasse recipe via . Perfect for Mardi Gras! Don't use canned black olives-trust me it won't taste as good. To save money, I purchased only as many olives as were needed for this recipe from our local natural food store's very convenient 'olive bar'. Don't feel obligated to limit yourself to nicoise. Use a variety of imported olives (they don't have to be French either). Ingredients:
1 cup pitted brine-cured black olives, sliced (such as nicoise) |
1 cup large pimento stuffed olive, sliced |
1/2 cup extra-virgin olive oil (good quality, please!) |
2 tablespoons minced shallots (i tried cippolini and shallots in combination) |
2 tablespoons finely chopped celery (i added 1 tablespoon of minced celery leaves, too) |
2 tablespoons minced fresh flat-leaf parsley (aka italian parsley) |
2 teaspoons minced garlic (gah-lic) |
1 1/2 teaspoons fresh ground black pepper |
Directions:
1. Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
2. Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
3. Emeril says: Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas. .
4. We served the olive salad over a bed of mixed greens which included baby arugula.
5. Yield is estimated.
|
|