Wednesday, February 02, 2005

Olive Salad

Here's the olive salad that I use on muffalettas. Though to be truthful I will admit that I can just eat it straight out of the bowl.

James Beard’s Sicilian Salad

4 cups stuffed olives, sliced
1 cup finely chopped celery
1/2 cup capers
1 medium onion, minced
3 cloves garlic, minced
6 tablespoons olive oil
1/4 cup vinegar
1 teaspoon pepper

Combine and let marinate, refrigerated, at least one hour.

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