Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Extra-virgin olive oil |
| \N \N | Kosher salt |
| \N \N | Black pepper; freshly ground |
Divide olive oil among 6 tiny dishes (about 2 tablespoons each). On the edge of the oil make 2 small piles of salt and pepper for diners to add if they like. Serve with a good-quality French or Italian bread.
NOTE: See "Roast Tenderloin Stuffed W/Italian Vegetables" for other menu items and a countdown for a sit-down dinner.
ARKANSAS GAZETTE-DEMOCRAT
18 OCT 95
Downloaded from Glen's MM Recipe Archive, .