For
the skewers 1. Trim the beef
and cut into 24 half-inch cubes.
Cut
the pepper into twenty-four 1"
x ½" strips. Assemble
the remaining ingredients and make
24 skewers with the ingredients in
the following order: olive, pepper,
beef, cocktail onion and cornichon.
Once assembled arrange the banderillas
on a serving platter.
For
the dressing
2. Mix together all the ingredients
and drizzle over the skewers and season
lightly with salt and pepper—take
care as many of the ingredients are
already salty.
3.
Serve chilled or at room temperature
with drinks. Don't forget a plate
for the discarded skewers.
Note:
A small jar of cocktail onions and
pimento-stuffed olives should provide
more than enough for this recipe.
