Italian green olive salad

Yield: 1 Servings

Measure Ingredient
1½ cup (7 ounces) large brine-cured green olives
4 \N Small; tender celery ribs with leaves, finely chopped
6 \N Anchovy fillets; soaked in water for 5 minutes, then drained
½ teaspoon Capers; (preferably salted), soaked in water 5 minutes, then drained
⅛ teaspoon Hot red pepper flakes; (up to 1/4)
1 \N Garlic clove; peeled and thinly sliced
1 teaspoon Red wine vinegar; (up to 2)
\N \N Olive oil

Adapted from ``Mediterranean Cooking,'' by Paula Wolfert (revised edition, HarperCollins, 1994).

INSTRUCTIONS: Rinse the olives under cold running water and drain. Gently crush each one with the side of a small cleaver. The skin and the pulp should tear, but do not break the pit.

Finely chop together the celery, celery leaves, anchovies and capers.

Place the olives in a mixing bowl; add the chopped aromatics, red pepper flakes and garlic. Add vinegar and enough oil to coat. Mix well.

Let stand at room temperature for about 2 hours.

Yields 2 cups.

©1998 San Francisco Chronicle Page 1/ZZ1 Posted to CHILE-HEADS DIGEST by Judy Howle <howle@...> on Apr 19, 1998

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