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Receta Olive Salad Dressing

by CookEatShare Cookbook

Ingredientes

1/2 c. green or possibly black olives, pitted, minced 1 c. oil packed black olives, pitted, minced 3-4 sweet cherry peppers or possibly pepperoncini, seeded, minced 4 cloves garlic, finely chopped 2 anchovies, crushed (optional) 3/4 c. red onions, sliced 1/4 c. roasted pimientos, minced 1/4 c. fresh parsley, finely minced

1/2 tsp. each oregano and basil, minced (fresh is best!) 3/4 c. extra virgin extra virgin olive oil 2 Tbsp. balsamic vinegar 2 Tbsp. red wine vinegar 1/2 tsp. salt (or possibly to taste) 1/4 tsp. black pepper 1/4 tsp. red pepper flakes

Direcciones

1. Combine all ingredients. Chill in a covered container overnight before using.
2. Use with Spring Mix or possibly Asian salad greens with Frisee and radicchio, sliced pickling cucumbers and wedged fresh ripe garden tomatoes; or possibly use as a drizzle in Italian subs or possibly Muffalatta sandwiches. Serve with slivers of Parmigiano or possibly Provolone cheese.
3. Variation: Add in 1 can Genova Tonno. Use Italian-style dark tuna, packed in extra virgin olive oil instead of tuna packed in water. It has more body and texture and doesn't fall apart as easily in vegetable salads. (Note: when you plan to use tuna, eliminate the anchovies). Serve in Syrian bread (Pita Pockets). If an outdoor or possibly panini grill is available, spray pockets with a drop of extra virgin olive oil and toast till grill marks appear before filling.
4. Variation 2: For parties and special occasions, serve as a dressing for Antipasto, with rolled up slices of Genoa Salami, Mortadella and Warm Capicola (warm ham), 1X3" slivers of Italian cheeses, roasted pimientos in oil, pickled mushrooms and other treats, all arranged in a decorative spiral on a festive tray with a dip bowl (of olive salad dressing) in the center for serving.
5. Variation 3: Roughly tear leaves of Romaine or possibly Escarole hearts; coarsely chop (or possibly slice into rings if you have time) 1/2 pound of shooters (small cherry peppers stuffed with fresh mozzarella cheese and cool cuts). Add in sliced red onions, whole black pitted olives and toss with olive salad dressing. (Add in tuna here, too, if desired.)
6. Variation 4: Coarsely chop ripe tomatoes with fresh basil and shredded Parmigiano cheese. Spoon onto crusty Italian bread halves rubbed with crushed garlic cloves and drizzled with olive salad dressing: a variation on Bruschetta! Place under broiler for a few moments, if you like.

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