Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Small pickles (\"cornichons\"), drained |
| ¼ cup | Drained capers; if they are large, chop them roughly |
| ¼ cup | Finely diced red onion |
| ¼ cup | Slivered kalamata olives |
| ½ cup | Chopped fresh parsley |
| \N \N | Olive oil; to taste |
| \N \N | Salt and freshly ground black pepper |
Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.
Yield: about 2 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Busted by Gail Shermeyer <4paws@...> on June22, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6728 Posted to MC-Recipe Digest V1 #674 by 4paws@... (Shermeyer-Gail) on Jul 15, 1997