Pickle and caper sauce (mf)
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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