Ingredients
DRESSING
5 tbsp balsamic vinegar
1 splash of cider vinegar
5 tbsp olive oil, extra virgin
1 tbsp minced fresh thyme leaves
SALAD
2 red bell peppers, roasted,
1 peeled, seeded, cut into
1 strips
1 yellow bell pepper, roasted,
1 peeled, seeded, cut into
1 strips
1/2 red onion, chopped
1 1/2 cup mild green olives
1 cup large kalamata olives,
1 pitted
1 cup domestic pitted black olives
1 drained
2 tbsp capers, drained
3 ribs celery, washed,
1 trimmed and sliced
1 diagonally
1 grated peel of one large
1 orange (colored part only)
1 large orange, peeled and diced
1 loaf coarse-textured french
1 or italian bread, cut into
1 one inch cubes
GARNISH
1 mixed greens
Directions
Grill or broil peppers until charred on all sides. If using a
broiler, line a baking sheet with a large piece of aluminum foil, big
enough to hang over both ends of baking sheet. Place peppers in a
single layer on top of foil. Place about 6 inches below broiler
element. Rotate to char all sides. Remove from oven and enclose in
foil for 5 minutes. Open foil and allow to rest until cool enough to
handle. Remove skin, seeds and core.
To remove pits from olives, press with side of a large-bladed knife:
this will expose pit and it can be easily removed. Or use a cherry
pitter.
In a large bowl, combine all dressing ingredients and stir to
combine. Add all remaining ingredients except bread and garnish;
toss. Cover and marinate for at least 1 hour.
Heat oven to 375 degrees. Place bread in single layer on baking
sheet or jelly roll pan. Bake until golden. Cool. Add bread to olive
mixture and toss. Allow to sit for 10 minutes. Line platter with
mixed greens. Mound olive salad in center.
Note: Olive mixture (without bread and garnish), can be stored in an
airtight container in the refrigerator for up to 3 days.
Servings: 10 servings
Provencal Olive Salad Recipe brought to you by Recipe Ideas
Categories: Fruit; Salad
The History of Recipes
Recipes as an idea can be traced far back into the distant past, in fact as far as the Egyptians, and maybe even further. In practice though, these, early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into Roman times around 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the chefs of Roman times were skilled in the use of many aromatic flavours, including a few that are still present in modern kitchens such as basil, mint and dill. During the following few centuries, the upper-class families of the West competed with each other to offer the best banquets, and as a result cooks and their recipe collections were at a premium. Nevertheless, it was during the 1800s that cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications were in great demand, due to increased literacy, people having more free time and having more disposable income. |
We hope you enjoy this Provencal Olive Salad recipe.
