Black Olive Salad With Pimenton Recipe – a delicious recipe with mediterannean, sweet, purple shallots, parsley, lemon, garlic. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
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).
145
kcal
Calories
8
g
Fat
18
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 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, and more.
Yes, Black Olive Salad With Pimenton Recipe falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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