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
It is quite possible to track the history of transcribed cooking instructions back into the far past, in fact as far into history as the ancient Egyptians, and potentially, even further back. Having said that, these, old cook books were just primitive pictorial recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, are a few ancient tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful and exhilarated. Progressing into The time of the romans around 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main course and dessert, a style of dining still practiced today. Additionally, he recounts how the cooks of his times were skilled in the use of a wide range of herbs, including a few that are still present in modern kitchens such as basil, fennel and dill. During the following few centuries, the rich families of Wesstern Europe strove to serve up the most exotic banquets, and as a consequence, the best chefs and their recipes were highly sought after. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, cooking publications are greatly in demand mostly due to more people being able to read, people having increased spare time and being a little richer. Like it or not, the introduction of TV brings us TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Provencal Olive Salad recipe.
