Pickle and caper sauce (mf)

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
Olive oil; to taste
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

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