Creole Relish Tray Recipe - Cooking Index
Creole Relish Tray Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Green beans - ends trimmed |
| 1 lb | 454g / 16oz | Baby carrots |
| 1 | Cauliflower head - cut into florets | |
| 1/2 lb | 227g / 8oz | Celery - cut 3" pieces |
| 1 | Kalamata olives packed in vinegar brine | |
| And olive oil - (16 oz) | ||
| 1 | Pickled peperoncini - (11 1/2 oz) | |
| 1 | Pickled hot cherry peppers - (16 oz) | |
| 1 | Pickled imported Spanish Queen olives | |
| Stuffed with pimientos - (10 oz) | ||
| 1 | Pickled Holland cocktail onions - (8 oz) | |
| 20 | Fresh basil leaves | |
| 6 | Fresh thyme sprigs | |
| 6 | Fresh oregano sprigs | |
| 2 tablespoons | 30ml | Chopped fresh parsley leaves |
| 1 teaspoon | 5ml | Red pepper flakes |
| 1 cup | 237ml | Olive oil |
| 1 | White Cheddar Cracker Croutons - (see recipe) |
Blanch the green beans and carrots separately in a large pot of boiling salted water for 4 to 5 minutes. Drain, and shock in ice water to cool.
Put all of the ingredients in a large glass bowl. Toss to coat the vegetables evenly with the olive oil. Refrigerate for 8 hours.
Serve in shallow glass dishes with the crackers.
This recipe yields about 12 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1C70) - from the TV FOOD - NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.