Pickle and caper sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Small pickles (\"cornichons\") |
| Drained | ||
| ¼ | cup | Each drained capers (if they |
| Are large, chop them | ||
| Roughly), finely | ||
| Diced red onion and slivered | ||
| Kalamata olives | ||
| ½ | cup | Chopped fresh parsley |
| Olive oil to taste | ||
| Salt and freshly ground | ||
| Black pepper | ||
Directions
Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.
Yield: about 2 cups
COOKING MONDAY TO FRIDAY SHOW #MF6728
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