Good afternoon here me will give you a recipe sig's scallion and olive salad which is delicious The way making it is very very easy. You just need to be careful to get results from sig's scallion and olive salad which has aroma and taste that can evoke our tastes.

So that the result of sig's scallion and olive salad, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to processing and serving it. No need doubt if want to prepare sig's scallion and olive salad the delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required for make

1. Take 250 to 300 grams best green olives in oil ( I used Queen Olives)
2. Prepare 4 medium scallions ( spring onions)
3. Prepare 1 cup either pecan or walnuts
4. Prepare 1/4 bunch of coriander
5. Take 3/4 bunch flat leaf parsley
6. Use 4 garlic cloves, the fresher the better
7. Prepare 1 good handful of pomegranate seed
8. Use 2 1/2 tsp of pomegranate juice
9. Use 3 to 4 teaspoon of best olive oil ( you can use the oil from the olives in oil)
10. Take 1 1/4 tsp of paprika
11. Prepare 1 pinch of freshly cracked ground pepper
12. Use 1 pinch of salt or salt substitute to season to taste

Remove ¼ cup mixture and pour over top of tofu. Toss to combine and spread evenly in dish. When cold, sprinkle in the dressing made by shaking the oil, vinegar, and seasonings in a screw-topped jar until well mixed. Gently stir the dressing through and leave the lentil salad to.

How to make:process Sig's Scallion and Olive Salad:

1. This dish takes about 25 minutes to prepare. I chill it for 1 to 2 hours
2. Make sure you use best pitted green olives, cut or pull them apart, put into a bowl. If I can't get pitted olives I have a large pebble (sterilised for kitchen purpose) I use to squash them , it makes it easy to remove the stone. I have seen it done this way abroad.
3. Roughly chop the nuts , I either use pecan or walnuts but you can use a different variety.
4. Chop the scallions and the garlic
5. Chop the coriander and the parsley
6. Empty a pomegranate of its seeds, ensure that there is none of the membrane amingst the seeds, discard the housing. Use a good handful. Set rest aside for garnish.
7. Put all ingredients except the juice and oil, into the bowl with the olives and mix well.
8. Add the juice stir well, then add the oil, stir again and chill the salad in refrigerator.
9. Serve the remaining pomegranate for people to scatter over the salad if they wish so.
10. Done and ready to serve!

In a large bowl, combine the olive oil with the orange juice. Season with salt and pepper and then whisk until the salt dissolves. Add the greens, kumquats and red onion and toss well, then transfer the salad to dinner plates. Using a sharp knife, thinly slice the Tri Tip roast on the diagonally, across the grain. Dump the tomatoes on a large rimmed baking sheet, drizzle with the olive oil, and sprinkle with the salt and pepper.

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