Provencal Olive Salad

Provencal Olive Salad Ingredients

DRESSING	Pitted
5 tb Balsamic vinegar	1 c Domestic pitted black olives
Splash of cider vinegar	Drained
5 tb Olive oil, extra virgin	2 tb Capers, drained
1 tb Minced fresh thyme leaves	3 Ribs celery, washed,
SALAD	Trimmed and sliced
2 Red bell peppers, roasted,	Diagonally
Peeled, seeded, cut into	Grated peel of one large
Strips	Orange (colored part only)
1 Yellow bell pepper, roasted,	1 lg Orange, peeled and diced
Peeled, seeded, cut into	1 Loaf coarse-textured french
Strips	Or Italian bread, cut into
1/2 Red onion, chopped	One inch cubes
1 1/2 c Mild green olives	GARNISH
1 c Large kalamata olives,	Mixed greens

Instructions for Provencal Olive Salad

Grill or broil peppers until charred on all sides. If using a broiler, line a baking sheet with a large piece of aluminum foil, big enough to hang over both ends of baking sheet. Place peppers in a single layer on top of foil. Place about 6 inches below broiler element. Rotate to char all sides. Remove from oven and enclose in foil for 5 minutes. Open foil and allow to rest until cool enough to handle. Remove skin, seeds and core. To remove pits from olives, press with side of a large-bladed knife: this will expose pit and it can be easily removed. Or use a cherry pitter. In a large bowl, combine all dressing ingredients and stir to combine. Add all remaining ingredients except bread and garnish; toss. Cover and marinate for at least 1 hour. Heat oven to 375 degrees. Place bread in single layer on baking sheet or jelly roll pan. Bake until golden. Cool. Add bread to olive mixture and toss. Allow to sit for 10 minutes. Line platter with mixed greens. Mound olive salad in center. Note: Olive mixture (without bread and garnish), can be stored in an airtight container in the refrigerator for up to 3 days. Posted to MM-Recipes Digest V3 #270 Date: Wed, 02 Oct 1996 20:40:12 -0700 From: jessann doe

Main Ingredient: SaladCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Balsamic Vinegar	Caper	Celery	Cider Vinegar
Greens	Olive	Olive Oil	Orange
Red Bell Pepper	Red Onion	Thyme	Yellow Bell Pepper

Salads Side dishes Celery Bell pepper Olive oil Onion Red Onion Orange Balsamic Vinegar Lunch

for flavor and categorization

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