Recipe
Creole Relish Tray
Ingredients
- 1/2 pound green beans, ends trimmed
- 1 pound baby carrots
- 1 head cauliflower, cut into florets
- 1/2 pound celery, cut into 3-inch pieces
- 1 (1-pound) jar Kalamata olives packed in vinegar brine and olive oil
- 1 (11.5 ounce) jar pickled pepperoncini
- 1 (16-ounce) jar pickled hot cherry peppers
- 1 (10-ounce) jar pickled imported Spanish Queen olives stuffed with pimientos
- 1 (8-ounce) jar pickled Holland cocktail onions
- 20 fresh basil leaves
- 6 sprigs fresh thyme
- 6 sprigs fresh oregano
- 2 tablespoon chopped fresh parsley leaves
- 1 teaspoon red pepper flakes
- 1 cup olive oil
- 1 recipe White Cheddar Crackers
Directions
- 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.
Recipe Details
- Source: Emeril Live EM1C70
- Dish Type: Sides
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