Side Pannel
Provencal Olive Salad
Provencal Olive Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Side Dishes
Ingredients List
- ----------------------------------DRESSING----------------------------------
- 5 tb Balsamic vinegar
- Splash of cider vinegar
- 5 tb Olive oil, extra virgin
- 1 tb Minced fresh thyme leaves
Directions
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
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.
Posted to MM-Recipes Digest V3 #270
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
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.
Posted to MM-Recipes Digest V3 #270
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