Monday, June 04, 2012

Olive Salad

I served a number of small dishes tonight (marinated cheese, mushroom salad, rice salad, rice pancakes, broad beans with sausage-like tofu) but most of the compliments were for the olive salad. It doesn't seem like the sort of thing requiring a recipe, so feel free to add a strip of lemon zest, a bay leaf-really whatever you like-I'm not the sort of person that would dictate what sort of olive salad you should like. This is the one we prefer.

Most salads of this sort are better a few days on-so plan accordingly.

You Will Need:

1 cup mixed black and green olives
1 strip lemon peel
1 tablespoon minced fresh rosemary
1/4 teaspoon dried thyme
1/2 teaspoon crushed fennel seeds
1/2 teaspoon crushed coriander seeds
Black pepper
1 garlic clove, crushed
2 tablespoons olive oil
1 tablespoon white wine vinegar

Toss together in a bowl, and cover. Serve at room temperature.

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