|
|
|
This dressing
would make anything taste good...
|
|
1
cup |
|
finely chopped onion |
|
|
1
cup |
|
finely chopped celery |
|
|
1
cup |
|
finely chopped bell pepper |
|
|
1
cup |
|
finely chopped green olives |
|
|
1
cup |
|
chopped black olives |
|
|
¾
cup |
|
extra virgin olive oil |
|
|
½
cup |
|
fresh lemon juice |
|
|
8
cloves |
|
garlic, crushed |
|
|
2
cans |
|
anchovy fillets, oil included |
|
|
2
6oz. |
|
jars
marinated artichoke hearts (chopped),
oil included |
|
|
½
tsp |
|
oregano |
|
|
½
tsp |
|
thyme |
|
|
½
tsp |
|
marjoram |
|
|
½
tsp |
|
savory |
|
|
3
leaves |
|
rosemary |
|
|
1
tsp |
|
capers |
|
|
½
tsp |
|
caper juice |
|
|
½
tsp |
|
worcestershire sauce |
|
|
|
|
|
|
Mix all
ingredients together and place in a large
air-tight jar or bowl. Marinate for 4 days in
the refrigerator. |
|
|
|
|
Yield: A lot! |
|