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Carrots and Olives a la Grecque
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(Recipe ID: 264)
Serves 10 to 12
Preparation time: 15 minutes; Cook time: 5 minutes
Source: Chef Joseph Lowery
Easy version of the classic Vegetables a la Grecque
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 pound Carrots cut into strips or slices
- 1 pound Oil cured olives
- 2 cups White wine vinegar *
- 1 teaspoon Salt
- 1 teaspoon White pepper *
- Handful fresh dillweed
- 1/4 cup Extra Virgin Olive Oil *
Instructions
- Bring vinegar and salt and pepper to a simmer.
- Remove from heat and combine hot vinegar with cut carrots.
- Allow to cool.
- When cool, add olives, dillweed and oil.
- Toss well to mix and let sit at room temperature a couple of hours.
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