Olives & Peppers on a Pick with Scallion Vinaigrette

Olives & Peppers on a Pick with Scallion Vinaigrette
Photo by Scott Phillips

Ingredients

  • 7 jarred piquillo peppers or 2 jarred roasted red peppers
  • ½ tsp. chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper to taste
  • 40 small pitted green olives (from about a 2-½-oz. jar)
  • 40 pickled sour cocktail onions (from about two 3-½-fl oz. jars) (optional)
  • 1 small scallion, white and light green parts very thinly sliced (to yield 1 tablespoon)
  • ¼ cup extra-virgin olive oil
  • + 3 more ingredients
    • 1 lemon
    • ½ tsp. seeded, minced red serrano chile or jalapeño
    • 12 oz. feta (creamy feta holds together better than dry, crumbly feta), cut into ½- to ¾-inch cubes (optional)

Finely grate enough of the lemon zest to get 1/4 tsp. packed zest. Cut the lemon in half and squeeze to get 2 Tbs. of juice. Put the zest and juice in a small bowl. Whisk in the olive oil, scallion, thyme, chile, and salt and pepper to taste. Let the vinaigrette sit for at least 20 min. (or up to...

View full recipe at Fine Cooking

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