Recipes from the Journal

Olive Salad with Fresh Vegetables

• 1 lb. Sicilian green olives
• 1/2 lb. Silicilian black olives
• 1 small red onion, very thinly sliced, soaked in cold water for 15 minutes, drained, and patted dry
• 1 1/2 celery stalks, cut diagonally into 1-in-thick slices
• 1 large red sweet pepper, cut into large dice
• 4 raw small broccoli florets, each floret quartered
• 6 cloves garlic, cut into small dice
• 1/3 c. red wine vinegar
• 1/2 c. extra-virgin olive oil
• 1 tsp. dried oregano, crushed into dust
• salt and red pepper flakes to taste (perhaps 1/2 tsp. each?)

- 2/2/99

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