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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I can't wait to try this relish tray from Michael Chiarello. Ingredients:
1/4 cup olive oil |
3 tablespoons sherry wine vinegar |
1 teaspoon chili powder |
1 tablespoon chopped fresh flat leaf parsley |
salt and pepper |
1 large fennel bulb |
1 pint cherry tomatoes |
1/2 lb salami, sliced thin |
1 (14 ounce) can pitted black olives, drained |
1 (5 ounce) jar spanish olives with pimento, drained |
1 (12 ounce) jar baby kosher dill pickles, drained |
1 (8 ounce) jar pickling onions, drained |
2 (6 1/2 ounce) jars marinated artichoke hearts, drained |
1 (7 1/2 ounce) jar pepperoncini peppers |
1 (2 ounce) can anchovies, with capers |
Directions:
1. In a bowl, whisk olive oil, vinegar, chili powder, and parsley. Season with salt and pepper to taste.
2. Slice fennel into wedges, Roll salami into batons. Arrange all itenms on a large platted. Drizzle with olive oil mixture.
3. Serve with artisan crackers or loaf of Italian bread.
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