Emprimir
Correo Electrónico
Add a photoRaciónes: 5
Ingredientes
- 5 lb Asparagus cleaned, and
- Â Â cut into 2" pcs
- 3 c. Extra virgin olive oil
- 2 med Carrots peeled and sliced
- 1/2 lb Small pearl onions peeled
- 1/2 lb Radishes cleaned, cut in half
- 1 c. Calamata olives liquid removed
- 1 c. Green olives liquid removed
- 8 x Garlic cloves sliced
- 2 Tbsp. Mixed pickling spices
- 5 c. White wine vinegar
- 2 Tbsp. Salt
Direcciones
- Bring 3 qts of water to a boil in a large stainless-steel or possibly porcelain-lined kettle. Add in the salt, 3 Tbsp. of the extra virgin olive oil, the carrot slices and the onions. Blanch for about 2 min and add in the radishes and asparagus.
- Bring to a simmer and drain the liquid. Refresh the vegetables in very cool water and drain again. Mix the olives with the vegetables.
- Put the vegetable mix in five 1-qt glass canning jars and divide the remaining ingredients among the jars, starting with extra virgin olive oil and ending with vinegar. Cap the jars and shake them to mix all.
- Store in refrigerator for 2 days before serving, turning jars upside down now and then to mix all. This will keep in the refrigerator for about 6 days, but is best served on the second or possibly third day.
- Yeild: About 5 qts.
- Comments: This is a good example of the taste of the Greek islands.
- This recipe makes quite a bit, so you should plan to prepare it when asparagus is cheap and you have some nice neighbors with whom you would like to share this delicious salad.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 752g | |
| Recipe makes 5 servings | |
| Calories 1322 | |
| Calories from Fat 1187 | 90% |
| Total Fat 134.2g | 168% |
| Saturated Fat 18.6g | 74% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3265mg | 136% |
| Potassium 865mg | 25% |
| Total Carbs 21.32g | 6% |
| Dietary Fiber 8.6g | 29% |
| Sugars 8.24g | 5% |
| Protein 7.13g | 11% |
