Culinary Insitute of New Orleans

Olive Salad
Serves 12 (4 ounce portions)

1/4 cup Roasted Red Bell Pepper (julienne, halved)
1/4 cup Roasted Green Bell Pepper (julienne, halved)
1/4 cup Roasted Yellow Bell Pepper (julienne, halved)
1/2 cup Cauliflower (florets)
1/4 cup Carrots (peeled, channeled, sliced)
1/4 cup Carrots (strings from channels)
1/2 cup Celery (deveined, sliced thin, bias cut)
1 cup Olives (small, pimento stuffed, crushed)
1/4 cup Artichoke Hearts (marinated, crushed)
1/4 cup Cocktail Onions (crushed)
4 tbsp. Red Wine Vinegar
1/4 cup Capers (rinsed, drained)
1/4 cup Calamata Olives (pitted, sliced)
1/4 cup Italian Parsley (fresh, chopped)
1/2 cup Extra Virgin Olive Oil
1 tbsp. Garlic (fresh, minced)
1 tbsp. Thyme (fresh, fine chopped)
1 tbsp. Sage (fresh, fine chopped)
1 tbsp. Rosemary (fresh, fine chopped)
1 tbsp. Oregano (fresh, chopped)
1 tbsp. Basil (fresh, chopped)
1 tbsp. Salt
2 tbsp. Pepper (coarse ground black)

*Barton Levenson devised this salad for Oaklandís Gulf Coast Oyster Bar. The original recipe called for collard greens, kale, mustard and red chard, but other hardy greens such as spinach, beet or turnip greens or Belgian or curly endive in combination with watercress can be substituted with great success. Toss in the pecans at the end to keep them crisp.

Combine all ingredients. Mix thoroughly. Marinate 20 minutes. A food processor may be used on pulse to rough-cut into large pieces.