Hello friends– The years we lived in Seville we attended a small church near the center of town. When we’d come out into the bright Seville sunshine on a Sunday at noon, there on the sidewalk would be a small cart manned by our friendly olive vendor– We’d peer into the tubs of olives, all shapes and hues– seasoned with garlic or herbs, lemon or red pepper… We’d buy a plastic sleeve of our favorites and munch them on the way home to lunch. I’m such an olive fan– and they were the best. I’m wishing we could visit our olive man again.
So here’s a salad where the olives shine– against the gentle flavor of the Brussel sprouts, the saltiness of the cheese and that garlicky salami. With a nice chunk of sturdy bread, it makes a flavorful dinner.
BRUSSEL SPROUT SALAD WITH FETA, OLIVES AND SALAMI
10 Brussel sprouts
2 oz. dry salami, cut to bits
1/3 cup mixed cured olives
1/3 cup feta with herbs, cut in cubes
1/4 cup olive oil
2 tab. white balsamic vinegar
salt & freshly ground pepper
1/4 tsp. dried basil
Cut the Brussel sprouts into shreds and sprinkle them on a serviceable platter. Layer on the salami, olives and feta.
Then in a container with a tight lid, put together the oil, balsamic, salt and pepper to taste and the basil. Shake it while you anticipate the beautiful salad– until it’s thoroughly blended and pour it over the plate. Time to eat…