Olive Salad
From Chef Donald Link of Pêche Seafood Grill, a briny accompaniment to grilled or smoked tuna.
Keywords
- appetizers & salads
- CRMag Staff
- recipes
- Louisiana cuisine
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 cup mixed, pitted olives
- 1 small spring onion, julienned
- 3 tbsp. red wine vinegar
- 1 tbsp. sherry vinegar
- 6 tbsp. extra virgin olive oil
- 1 tbsp. garlic, chopped
- 1/4 cup picked parsley,
- salt, and pepper
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