Mock Caviar
Yield
6 servingsPrep
10 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
olives
ripe, finely chopped |
*
|
| 1 | tablespoon |
anchovy fillets
chopped |
*
|
| 1 | teaspoon |
vegetable oil
|
|
| 2 | teaspoons |
lemon juice
|
|
| 1 | x |
lettuce
leaves, small |
*
|
| ⅓ | cup |
sour cream
dairy |
|
| 1 | tablespoon |
scallions, spring or green onions
thinly sliced |
|
| 2 | large |
eggs
hard boiled, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
olives
ripe, finely chopped |
*
|
| 15 | ml |
anchovy fillets
chopped |
*
|
| 5 | ml |
vegetable oil
|
|
| 1E+1 | ml |
lemon juice
|
|
| 1 | x |
lettuce
leaves, small |
*
|
| 79 | ml |
sour cream
dairy |
|
| 15 | ml |
scallions, spring or green onions
thinly sliced |
|
| 2 | large |
eggs
hard boiled, finely chopped |
|
Directions
Combine olives, anchovies, salad oil, lemon juice, sour cream, onions and eggs.
Cover and chill.
When ready to serve, line chilled serving dish with lettuce leaves.
Pile olive mixture on lettuce. Top with sour cream.
