Italian Green Olive Salad

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Italian Green Olive Salad Ingredients

1 1/2 c (7 ounces) large brine-cured	1/8 ts Hot red pepper flakes; (up
4 Small; tender celery ribs	1 Garlic clove; peeled and
6 Anchovy fillets; soaked in	1 ts Red wine vinegar; (up to 2)
1/2 ts Capers; (preferably salted),	Olive oil

Instructions for Italian Green Olive Salad

Adapted from ``Mediterranean Cooking, by Paula Wolfert (revised edition, HarperCollins, 1994). INSTRUCTIONS: Rinse the olives under cold running water and drain. Gently crush each one with the side of a small cleaver. The skin and the pulp should tear, but do not break the pit. Finely chop together the celery, celery leaves, anchovies and capers. Place the olives in a mixing bowl; add the chopped aromatics, red pepper flakes and garlic. Add vinegar and enough oil to coat. Mix well. Let stand at room temperature for about 2 hours. Yields 2 cups. ?1998 San Francisco Chronicle Page 1/ZZ1 Posted to CHILE-HEADS DIGEST by Judy Howle on Apr 19, 1998

Main Ingredient: SaladCuisine: Uncategorized