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Parsley and Olive Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. Or also add some mixed baby greens to extend the salad a bit.
1 cup pitted olives, assorted as desired
1 chopped roasted red bell pepper
1 cup almonds, or hazelnuts or walnuts, toasted and chopped
2 - 3 cups coarsely chopped fresh Italian parsley
4 tablespoons extra virgin olive oil
zest of a lemon
1 tablespoon fresh lemon juice
1 1/2 teaspoons capers
2-3 large cloves garlic, minced
hot pepper flakes, if desired
In a large beautiful salad bowl, combine all ingredients, and season to taste. Serve at room temperature.
Hints: See the recipe for Roasting Peppers if you wish to roast your own, otherwise use a small jar of roasted red peppers in olive oil. If using raw almonds or other nuts, you can toast them in a glass measuring cup for 1 1/2 - 2 minutes in your microwave without adding any oil. Allow to cool before adding to the salad.
Recipe created 1994-09-24.
© 1996-2013 Dorothy McNett. All Rights Reserved.