Spanish California Ripe Olive Salad

Spanish California Ripe Olive Salad

This refreshing Spanish California Ripe Olive Salad offers a unique blend of flavors and textures, perfect as a light appetizer or side dish. The combination of creamy cottage cheese, vibrant pimiento, and briny olives creates a satisfying and flavorful experience. Served on a crisp lettuce leaf and drizzled with a tangy Spanish dressing, this salad is a delightful and elegant treat.

⏱ Prep: 15m
🍳 Cook: PT0M
⏰ Total: 15m
🍽 Servings: 4 servings

Ingredients

  • 12 olives Ripe Olives (Quantity estimated (not specified in original recipe))
  • 1/4 cup Cottage Cheese (Quantity estimated (not specified in original recipe))
  • 1 tablespoon Pimiento (Quantity estimated (not specified in original recipe))
  • 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
  • 1/4 teaspoon Paprika (Quantity estimated (not specified in original recipe))
  • 1 tablespoon Fresh Parsley, chopped (Quantity estimated (not specified in original recipe))
  • 4 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))
  • 1 clove Garlic (Quantity estimated (not specified in original recipe))
  • 1 yolk Egg yolk (Quantity estimated (not specified in original recipe))
  • 1/4 cup Best Olive Oil (Quantity estimated (not specified in original recipe))
  • 1/4 cup Lemon Juice (Quantity estimated (not specified in original recipe))
  • 1 tablespoon Prepared Vinegar (Quantity estimated (not specified in original recipe))
  • 1 teaspoon Sugar (Quantity estimated (not specified in original recipe))
  • 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
  • 1 tablespoon Green Chile Pulp (Quantity estimated (not specified in original recipe))

Instructions

  1. 1Remove the seeds from the ripe olives.
  2. 2In a small bowl, mix together the cottage cheese, pimiento, salt, paprika, and chopped parsley.
  3. 3Fill the pitted olives with the cottage cheese mixture. Press the olives together gently to hold the filling. Serve each olive on a lettuce leaf.
  4. 4Rub a mixing bowl with the garlic clove. In the bowl, whisk the egg yolk until stiff. Slowly add the olive oil, then the lemon juice, prepared vinegar, sugar, salt, and green chile pulp, whisking constantly until emulsified.
  5. 5Drizzle the Spanish dressing over the olive salad and serve immediately.

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