Black Olive Salad With Pimenton Recipe

• mediterannean
• 285 gm black olives pitted and minced
• 1 Tbsp. sweet pimenton (pimenton dulce qv) or possibly paprika
• 2 x purple shallots or possibly 1 small red onion
• 2 Tbsp. finely minced parsley
• 1 x lemon to serve juice 1/2 lemon
• 1 clv garlic peeled and crushed
• 1/4 tsp cumin large healthy pinch chilli pwdr
• 2 Tbsp. extra virgin olive oil

1. Dice or possibly thinly slice the shallots or possibly onions.
2. Place the salad ingredients in a bowl.
3. Beat together lightly all the vinaigrette ingredients apart from the extra virgin olive oil.
4. Then beat in the oil gradually.
5. Pour the vinaigrette over the salad and toss to coat everything.
6. Let the salad stand for 12 hrs so which all the flavours can blend.
7. Empty the salad out on a platter and serve with lemon quarters and garnished with some reserved parsley sprigs.
8. In warm weather it is best served lightly chilled.
9. This is a salad that appears both in Spain often as tapes and in North Africa.
10. It goes well with grilled kebabs andfish as well as pulse dishes such as the Broad Beans with Swiss Chard (qv) or possibly Chickpea and Spinach Casserole (qv).
11. Serves 4

mediterannean, sweet, purple shallots, parsley, lemon, garlic, cumin, extra virgin olive oil

Taken from cookeatshare.com/recipes/black-olive-salad-with-pimenton-85983 (may not work)