Provencal olive salad
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Provencal olive salad
  Salad    Side dish  
Last updated 6/12/2012 1:19:09 AM. Recipe ID 50370. Report a problem with this recipe.
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      Title: Provencal olive salad
 Categories: Salads, Side dish
      Yield: 10 Servings
 
MMMMM--------------------------DRESSING-------------------------------
      5 tb Balsamic vinegar
           Splash of cider vinegar
      5 tb Olive oil, extra virgin
      1 tb Minced fresh thyme leaves

MMMMM---------------------------SALAD--------------------------------
      2    Red bell peppers, roasted,
           Peeled, seeded, cut into
           Strips
      1    Yellow bell pepper, roasted,
           Peeled, seeded, cut into
           Strips
    1/2    Red onion, chopped
  1 1/2 c  Mild green olives
      1 c  Large kalamata olives,
           Pitted
      1 c  Domestic pitted black olives
           Drained
      2 tb Capers, drained
      3    Ribs celery, washed,
           Trimmed and sliced
           Diagonally
           Grated peel of one large
           Orange (colored part only)
      1 lg Orange, peeled and diced
      1    Loaf coarse-textured french
           Or Italian bread, cut into
           One inch cubes

MMMMM--------------------------GARNISH-------------------------------
           Mixed greens
 
  Grill or broil peppers until charred on all sides.  If using a
  broiler, line a baking sheet with a large piece of aluminum foil, big
  enough to hang over both ends of baking sheet. Place peppers in a
  single layer on top of foil.  Place about 6 inches below broiler
  element. Rotate to char all sides.  Remove from oven and enclose in
  foil for 5 minutes. Open foil and allow to rest until cool enough to
  handle. Remove skin, seeds and core.
  
  To remove pits from olives, press with side of a large-bladed knife:
  this will expose pit and it can be easily removed. Or use a cherry
  pitter.
  
  In a large bowl, combine all dressing ingredients and stir to
  combine. Add all remaining ingredients except bread and garnish;
  toss. Cover and marinate for at least 1 hour.
  
  Heat oven to 375 degrees.  Place bread in single layer on baking
  sheet or jelly roll pan.  Bake until golden. Cool. Add bread to olive
  mixture and toss.  Allow to sit for 10 minutes. Line platter with
  mixed greens. Mound olive salad in center.
  
  Note:  Olive mixture (without bread and garnish), can be stored in an
  airtight container in the refrigerator for up to 3 days.
 




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Recipe ID 50370 (Apr 03, 2005)

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