Olive Salad Dressing
2 anchovies, crushed (optional)
3/4 cup red onions, sliced
1/4 cup roasted pimientos, chopped
1/4 cup fresh parsley, finely chopped
3/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Combine all ingredients. Refrigerate in a covered container overnight before using.
Use with Spring Mix or Asian salad greens with Frisee and radicchio, sliced pickling cucumbers and wedged fresh ripe garden tomatoes; or use as a drizzle in Italian subs.
Serve with slivers of Parmigiano or Provolone cheese.
Variation: Add 1 can Genova Tonno. Use Italian-style dark tuna, packed in olive oil instead of tuna packed in water. It has more body and texture and doesn't fall apart as easily in vegetable salads. (Note: when you plan to use tuna, eliminate the anchovies). Serve in Syrian bread (Pita Pockets). If an outdoor or panini grill is available, spray pockets with a drop of olive oil and toast until grill marks appear before filling.
Variation 2: For parties and special occasions, serve as a dressing for Antipasto, with rolled up slices of Genoa Salami, Mortadella and Hot Capicola (hot ham), 1X3" slivers of Italian cheeses, roasted pimientos in oil, pickled mushrooms and other treats, all arranged in a decorative spiral on a festive tray with a dip bowl (of olive salad dressing) in the center for serving.
Variation 3: Roughly tear leaves of Romaine or Escarole hearts; coarsely chop (or slice into rings if you have time) 1/2 lb. of shooters (small cherry peppers stuffed with fresh mozzarella cheese and cold cuts). Add sliced red onions, whole black pitted olives and toss with olive salad dressing. (Add tuna here, too, if you like.)