Recipe for olive salad

[Patol 318]

Ingredients:

- Olives
- Leek
- Iceberg lettuce (or regular lettuce)
- Green peas
- Capers
- Olive oil / vegetable oil + seasonings (salt, pepper)

Proportions:
Olives > Leek > Peas > Lettuce > Capers
Don't be afraid to use a generous amount of olives - they will help balance out the other ingredients. The leek or capers won't be too overpowering, the peas won't make it bland, and the lettuce won't give it an overly „grassy” taste.

Preparation:

Slice the olives into small rings (the typical „eye” shape).
Chop the leek into small half-moons by hand or use a grater. My favorite method is to peel off the outer layer (if it's edible, meaning it's not too tough or flavorless) and cut it into small squares of  1-2 cm. Then, slice the rest lengthwise and, while holding it together so it doesn't fall apart, cut thin slices about 0,2–0,5 cm thick.
Lettuce is best cut with a knife rather than torn. Aim for pieces about 3-5 cm in size. They’ll shrink down to an ideal ~2 cm later.
Simply rinse and add the green peas, and do the same with the capers.

In a separate glass, pour in the olive oil (or vegetable oil if you're out of olive oil) and mix it with the seasonings. Just a bit of salt and ground pepper (preferably mild) will do. Adding a splash of vinegar or using a ready-made seasoning mix is totally fine.

Mix everything thoroughly until the ingredients are well coated with the oil.

And that’s it. You’ve got a great side for most home-cooked meals, barbecues, or even as a standalone dish. In the latter case, the salad goes nicely with cooked shrimp - though there are better ways to prepare shrimp dishes.

Below is an example of the salad served with a meal of breaded wild parasol mushrooms and roasted potatoes

[ShekelHaver 51]

I always used olives as an addition to vegetable salads, not as the main thing. Very interesting

[Jurek 128]

Looks yummy