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Mixed Vegetables With Tapenade

French.Palate's picture
Ingredients
  Small new potatoes 8 Ounce, cooked (250 Gram)
  Green beans 4 Ounce, cooked (125 Gram)
  Asparagus spears 8 Ounce, cooked (250 Gram)
  Snow peas 2 Ounce, cooked (60 Gram)
  Broccoli head 1 , broken into florets, cooked
  Lettuce 1 (Of Your Choice)
  Tomatoes 2 , cut into wedges
  Bell pepper 1 , roasted and cut into pieces (Red, Green / Yellow)
  Celery stalks 2 , cut into matchsticks
For tapenade
  Pitted black olives 4 Ounce (125 Gram)
  Canned anchovy fillet 1 , drained
  Capers 1 Tablespoon, drained, rinsed
  Olive oil 2 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Lemon juice 2 Teaspoon
  Natural yogurt 3 Tablespoon
  Freshly ground black pepper 1
For dressing
  Red wine vinegar 2 Fluid Ounce (1/4 Cup, 60 Milliliter)
  Dijon mustard 1 Teaspoon
Directions

1. To make tapenade, process olives, anchovy fillet, capers, oil, garlic and lemon juice in a food processor or blender to make a paste. Transfer to a small bowl, add yogurt and black pepper. Cover and refrigerate for 1 hour or until ready to serve.
2. To make dressing, place all ingredients in a screwtop jar and shake well to combine.
3. Arrange all vegetables, attractively, on a large serving platter. Cover and chill. Drizzle with dressing and serve with tapenade.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes

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