Salad Provencal Recipe
Ingredients
| 2 green peppers, cut in strips | ||
| Olive salad | 1/4 Cup (16 tbs) | |
| 3 firm ripe tomatoes, washed and cut in pieces | ||
| 1/2 Bermuda onion, peeled and sliced | ||
| 4 oz. fresh mushrooms, cleaned and sliced lengthwise | ||
| 12 whole pitted ripe olives | ||
Directions
Fry the green pepper strips in the oil until partially tender.
Remove strips to a bowl.
Add the tomatoes, onion, mushrooms, and olives; toss.
Shake well in a covered jar, 4 parts oil (halfsalad oil and half olive oil, including the oil from frying), 1 part white wine vinegar, salt and pepper to taste, and 1 cat clove garlic.
Remove garlic before pouring dressing over salad; toss gently until well coated.
Marinate at room temperature about 1 hour, turning occasionally.
Chill.
Sprinkle generously with freshly ground black pepper
Remove strips to a bowl.
Add the tomatoes, onion, mushrooms, and olives; toss.
Shake well in a covered jar, 4 parts oil (halfsalad oil and half olive oil, including the oil from frying), 1 part white wine vinegar, salt and pepper to taste, and 1 cat clove garlic.
Remove garlic before pouring dressing over salad; toss gently until well coated.
Marinate at room temperature about 1 hour, turning occasionally.
Chill.
Sprinkle generously with freshly ground black pepper
Chef
