Olive Salad Recipe
Local Food Recipe
Crostini with Mediterranean-Spiced Pea Puree
Fresh peas, stripped from their pods in the garden and eaten on the spot are one of my most favorite foods. When I've had my fill of them (and if there are any left on the vine!) then I like to make this spread. Think hummus but made with fresh peas instead of chick peas. Not only is it delicious as a spread for these garlic-scented toasts, it is also lovely as a dip for summer's first fresh vegetables: baby carrots, radishes, broccoli shoots, sliced kohlrabi, and salad turnips. You'll be able to find all these veggies--if not now then very soon--at the Co-op and your local farmer's markets.
For Spread:
2 cups shelled fresh peas (2-2.5 lb in pods) (Brightberry Farm-Dixmont) To prepare spread, steam peas until just tender, 4-5 minutes. Allow them to cool while you toast the cumin and coriander seeds. Put seeds into a dry (no oil), heavy skillet, and gently heat over a medium flame, shaking the pan occassionally to prevent sticking. Continue toasting until seeds start to pop and become deliciously fragrant. Allow them to cool briefly, and then co arsely grind in an electric coffee/spice grinder or crush with a mortar and pestle. Transfer to a food processor. Add cooked peas and remaining ingredients and process until smooth.
To prepare crostini, rub each bread slice on both sides with half a clove of garlic. Brush one side of each slice with olive oil and place onto a cookie sheet, oiled side up. Toast underneath the broiler of your oven until golden brown, 3 to 4 minutes. Remove from broiler and turn each slice over, brush with olive oil, and toast again until golden brown. Allow to cool and serve with dip.
Olive Salad Recipe - News
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Not only is it delicious as a spread for these garlic-scented toasts, it is also lovely as a dip for summer's first fresh vegetables: baby carrots, radishes, broccoli shoots, sliced kohlrabi, and salad turnips. You'll be able to find all these
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Cheri on Ice » Blog Archive » Make Ahead or Freezer Friendly New ...
While tourists may think of Po’ Boys, New Orleans natives know the Crescent City’s favorite sandwich is really the Muffuletta – a round loaf of crusty bread over stuffed with ham, salami, provolone and an unforgettable briny olive salad.
This is one of those sandwiches that is best made ahead of time — at least 3 hours — but you can make it a day or so ahead of time and keep in the refrigerator until ready to eat. For longer storage (or when you find a good deal on Muffuletta ingredients), the entire sandwich can be wrapped and frozen, then thawed and enjoyed at a later date. What better way to be ready for an impromptu picnic or to always have delicious brown bag lunches on hand?
Makes 1 1/2 cups olive spread/1 (8-10-inch) sandwich
Olive Salad: 1/2 small onion, thinly sliced
Bring a medium pot of water to a boil. Blanch chopped celery in boiling water for 1 minutes, adding Italian parsley during last half minute of blanching. Drain vegetables, rinse with cold water to stop the cooking process, and drain well. (If you don’t plan on freezing the sandwich, you can skip the blanching step and simply chop celery and parsley.)
Pit olives (if necessary) and combine with Giardiniera, garlic, olive oil, black pepper, crushed red pepper (if using) and drained blanched celery and Italian parsley in the bowl of a food processor. Process until mixed, but still somewhat chunky — do not puree.
Cut the bread horizontally in half. Remove some of the soft center to allow room for the filling (use bread centers for another purpose). Spread half the olive salad on the bottom of the bread. Follow with a layer of cheese, followed by layers of ham and salami. Finish off with another layer of cheese and the remaining olive salad. Wrap sandwich tightly in foil and refrigerate for at least 3 hours before serving (you can make this a day ahead of time and it will still be great). Let stand at room temperature for about 30 minutes before serving. Add sliced tomatoes and onions if desired, and cut into 6 wedges to serve.
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