Emeril Lagasse's Creole Olive Salad
An Emeril Lagasse recipe via About.com. Perfect for Mardi Gras! Don't use canned black olives-trust me it won't taste as good. To save money, I purchased only as many olives as were needed for this recipe from our local natural food store's very convenient 'olive bar'. Don't feel obligated to limit yourself to nicoise. Use a variety of imported olives (they don't have to be French either).
READY IN: 15mins
YIELD: 2 1/2 cups salad
UNITS: US
INGREDIENTS
Nutrition- 1cup pitted brine-cured black olives, sliced (such as Nicoise)
- 1cup large pimento stuffed olive, sliced
- 1⁄2
- 2
- 2
- 2
- 2
- 1 1⁄2teaspoons fresh ground black pepper
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DIRECTIONS
- Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
- Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
- Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
- We served the olive salad over a bed of mixed greens which included baby arugula.
- Yield is estimated.
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