|Cooking from an Italian Garden|
|by Jon Cohen|
This book features over 300 classic meatless recipes covering the geographical and culinary range of Italian cooking, from antipasti to desserts.
Results 1 - 10 of 319 for italian olive salad
Combine all of ... or use as a marinade. I like to add the hot peppers in the salad that the restaurant uses. It tastes closer to the original that way.
Combine ingredients for salad dressing. Slice vinegar ... wine vinegar can be substituted with either balsamic or tarragon vinegar. Serve warm or cold.
In a skillet, ... 1 tablespoon of olive oil until browned ... bottom of a salad cruet. Add shallot ... used as an Italian sandwich dressing. The ... endive, radicchio or escarole.
Combine all ingredients (except beans and vinegar peppers) in a blender and process for 60 seconds. Drain beans, leaving 2-3 tablespoons of liquid ...
In large bowl, ... cloves of garlic, olive oil, and oregano; ... before serving. Mix and serve. Great with fresh Italian bread and a hunk of provolone cheese.
In bowl add olives cut in half. ... vinegar, salt, pepper, oregano and crushed pepper. If refrigerated salad should be take out 1/2 hour before serving.
Put everything in a food processor. Chop not too fine. Add vinegar and oil. Put in Mason jars and refrigerate. Turn jars upside down everyday. Keeps ...
Toss and serve chilled on a bed of romaine lettuce.
Rinse off salt water from olives 2 or 3 ... bowl. Add onions, celery, oil, vinegar, salt, oregano and garlic. Mix well. Let set a few hours to marinate.
Mix together oil, vinegar, salt, oregano, garlic salt and onion salt. Mix other ingredients in and let set overnight for best results.
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