Olive Aioli (No. 37) : Whisk 2 or 3 minced garlic cloves with 2 egg yolks. Gradually whisk in 1 1/2 cups olive oil. Add lemon juice, salt and pepper to taste; thin with water as needed. Stir in 3 tablespoons store-bought olive tapenade. Serve with crudites.
Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts
Red Cabbage Salad with Blue Cheese & Maple-Glazed Walnuts recipe @eatingwell -- Serve this hearty salad recipe—combining red cabbage, blue cheese and glazed walnuts—as an accompaniment to roast pork or chicken.