1 cup giardiniera (pickled Italian vegetables), chopped, plus 1 tablespoon liquid from the jar
2 tablespoons drained capers, plus 2 teaspoons liquid from the jar
½ cup kalamata olives, sliced
2 ½ teaspoons minced garlic
1 tablespoon minced shallot
1 teaspoon dried oregano
1 teaspoon dried parsley
Pinch dried thyme
Pinch crushed red-pepper flakes
½ cup extra-virgin olive oil
Instructions: In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids. Add the kalamata olives, garlic, shallot, oregano, parsley, thyme and crushed red pepper. Stir in the olive oil and let the mixture stand for 1 hour.
Makes about 3 cups
From Emeril Lagasse, foodandwine.com
April 21, 2021 at 12:49AM
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