Pickle and caper sauce
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Recipe by: berdike
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 c Small pickles ("cornichons")
Drained
1/4 c Each drained capers (if they
Are large, chop them
Roughly), finely
Diced red onion and slivered
Kalamata olives
1/2 c Chopped fresh parsley
Olive oil to taste
Salt and freshly ground
Black pepper
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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