Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | olive oil |
| 2.00 tablespoon | lemon juice |
| 1.00 teaspoon | chopped lemon zest |
| 1.00 \N | garlic clove; smashed |
| ¼ teaspoon | fennel seed |
| ¼ teaspoon | salt |
| ¼ teaspoon | freshly-ground black pepper |
| 1.00 tablespoon | chopped parsley |
| ½ pounds | muenster cheese; cut into 1/2 |
| 1 \N | by 1/2 by 1 pieces |
| ¼ pounds | salami; cut into 1/2 |
| 1 \N | by 1/2 by 1 pieces |
| 1.00 \N | 6 ounces who calamata olives; rinsed and drained |
| 1.00 \N | 3 ounces who green olives |
In a bowl combine olive oil, lemon juice, lemon zest, garlic, fennel, salt, pepper and parsley. Mix well. Add the cheese, salami, calamata olives and green olives. Toss to coat. Allow to marinate, refrigerated and covered overnight. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2208 broadcast 10-10-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
10-11-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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