using your mighty cuisinart or similar kitchen
wizardry...shred the cabbage and set aside. I used a
grater blade so it came out in very small bits. Like it was
grated. d-uh!
using a chopping blade, chop up the almonds until they are
fairly fine but not dust.
in a large bowl add the garlic (smashed and chopped)
then olive oil (amount will vary depending on volume of
other stuff)
zest of an entire orange
about a cup of good black brine cured olives (like gaeta or
kalamata) chopped only in half or quarters.
S&P
mix and let it sit for as long as you can stand it.
note: the olives should provide the acid kick this needs. if
you run out of olives then add a splash of the brine from
the jar.
be sure to use a really good olive oil...or I will find out!
oh, and yes...walnuts would be super instead of almonds.
or pinenuts if you can afford that many of them.
if you wan to turn this into a full blown meal add feta
cheese. and call me when it's ready.
wizardry...shred the cabbage and set aside. I used a
grater blade so it came out in very small bits. Like it was
grated. d-uh!
using a chopping blade, chop up the almonds until they are
fairly fine but not dust.
in a large bowl add the garlic (smashed and chopped)
then olive oil (amount will vary depending on volume of
other stuff)
zest of an entire orange
about a cup of good black brine cured olives (like gaeta or
kalamata) chopped only in half or quarters.
S&P
mix and let it sit for as long as you can stand it.
note: the olives should provide the acid kick this needs. if
you run out of olives then add a splash of the brine from
the jar.
be sure to use a really good olive oil...or I will find out!
oh, and yes...walnuts would be super instead of almonds.
or pinenuts if you can afford that many of them.
if you wan to turn this into a full blown meal add feta
cheese. and call me when it's ready.
Comment