A holiday tradition in my kitchen (whether it’s Christmas, Thanksgiving, Easter, or the first day of baseball season… definitely a holiday in our house) is based on a recipe I saw Emeril do years ago on Emeril Live. He made a Relish Tray Salad and I was instantly intrigued. One of my daughters, Brittany, and I are HUGE relish tray fans. There are few things we appreciate more than a great looking, thoughtful, and colorful relish tray. So when I saw Emeril combine some of our favorite relish tray guests into one huge, beautiful salad, I knew it was something I had to try.
The beautiful thing about making a relish tray salad is that you can pretty much add or take away anything your heart and personal tastes desire.
And easy? Trust me, nothing’s easier. I have made versions where I didn’t add the blanched vegetables which made it even quicker and just as delicious.
You typically don’t drain any of the ingredients, but I (personally) always drain the cocktail onions and, when I add baby corn, I drain that as well. Some flavors can be overpowering and onions and corn are two of them.
Basically, you buy jars of your favorite relish tray delicacies such as:
- Baby Dill Pickles
- Pickled cocktail onions
- Blanched baby carrots
- Blanched green beans
- Pickled Cherry Peppers
- Pickled Okra
Place everything into a large glass bowl (or any bowl for that matter, glass simply looks spectacular). The colors are beautiful, the flavors are Heavenly, and everyone has a lot of fun finding their favorites lovelies.